Spooky Potato Gnocchi

This recipe elevates potatoes to a frighteningly good Halloween scare. Don’t be nervous if you haven’t made gnocchi before; it’s an easy and forgiving process. 

Gnocchi is traditionally made with semolina flour and potatoes. I’m using a gluten-free baking blend in place of the wheat, which makes these little dumplings gluten-free, but you can use wheat flour, oat flour, or whatever you have on hand.

I colored the ones pictured black by substituting 2 tablespoons of food-grade charcoal for that amount of flour but you could make purple by using purple potatoes, adding a few drops of food coloring, or going with white.

If you choose white, spook them up by using ghost or skull cookie cutters.


  • 2 large russet Idaho® potatoes (or try purple Idaho® potatoes for a fun color!)
  • 1½ cups  gluten-free baking blend, wheat flour, or oat flour, divided
  • ½ teaspoon salt
  • Coloring (food-grade charcoal or food color), optional
  • Tomato pasta sauce, jarred or homemade
  • Cheese, vegan or regular


  1. Peel the potatoes and cut them into small chunks. Boil until tender, and drain well in a colander.
  2. Transfer to a large mixing bowl and mash well.
  3. Add in ½ cup of flour and salt. Mix well with your hands, adding the other 1 cup of flour a ½ cup at a time.
  4. Flour a large cutting board and turn out half the dough. Pat flat, about ⅓˝ thick.
  5. Cut out festive and spooky shapes with small cookies cutters. Repeat until all dough is used.
  6. Spread a thick layer of tomato pasta sauce in a large casserole dish, place gnocchi on top, then add a sprinkle of vegan or regular cheese.
  7. Bake at 350° for 20 minutes or until the sauce starts to bubble.
  8. Enjoy!
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Yield: 4 dozen gnocchi

Kathy Hester
Food Blogger
Healthy Slow Cooking

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