Rainbow Gnocchi

Add some colour to your homemade gluten-free, vegan gnocchi! Prepare this pillowy soft and fun rainbow gnocchi from scratch and make this delicious, mouth-watering butter, thyme and mushroom gnocchi with it!

Rainbow Gnocchi

Gluten-free | Vegan


My Kale Kitchen

1 Hour
20 Minutes
1 Hour 20 Minutes
Serves 2-3


Gluten-free Vegan Gnocchi from Scratch:

  • 1 kg potatoes
  • 40 g x 6 (total 240 g) gluten-free 1-to-1 flour
  • Tapioca flour for dusting
  • 12 g olive oil (2-3 g to be used with each Supercolor Powder)

Supercolor Powders from Suncore Foods® (this recipe post is not sponsored):

  • 2 g Cosmos Red Cabbage Supercolor Powder
  • ¼ tsp Aqua Blue Spirulina Supercolor Powder
  • 2 g Canary Yellow Safflower Superoclor Powder
  • 3 g Velvet Red Beet Supercolor Powder
  • 2 g Premium Midori Jade Matcha Supercolor Powder

Butter, Thyme & Mushroom Gnocchi:

  • 300 g rainbow gnocchi
  • 30 - 40 g dairy-free butter
  • 2 - 3 garlic cloves, chopped
  • 4 sprigs of fresh thyme (stems removed or broken into smaller pieces)
  • 100 g chopped mushrooms
  • 2 g Rose Salt (or to taste)
  • Garnish: fresh thyme or parsley, cheese of choice and freshly ground black pepper


Rainbow Gnocchi from Scratch:

  1. Peel and boil potatoes until cooked through and fork tender. Drain the water and mash potatoes. You should have approximately 785 g of mashed potatoes.
  2. Separate mashed potatoes into 6 portions of approximately 130 g each. Work with 1 portion at a time. Once all the potatoes are used, you should have 6 colours of gnocchi: Purple, blue, yellow, pink, green and the natural dough colour.
  3. Generously dust a work surface with tapioca flour. Combine 130 g of mashed potatoes with 40 g of 1-to-1 flour and form a dough. Create a small well in the dough.
  4. Dissolve 1 Supercolor Powder into 2 g of olive oil and create a thick almost-paste-like solution. Add the solution to the well and knead the paste into the dough and form a small dough log. While kneading dust your hands or the surface with tapioca flour or if the dough is too sticky, add some 1-to-1 flour to the dough, 1 tbs at a time.
  5. Cut the dough log into 3 portions. Create a rope using 1 portion, approximately 8-9” in length. Cut small pieces along the dough rope of approximately ¼ - ½” in length. Use the small pieces as they are or roll each piece down a fork to create ridges.
  6. Follow steps 3-5 for the remaining Supercolor Powders. And follow steps 3 and 5 (not 4) for the non-coloured dough.

Butter, Thyme & Mushroom Gnocchi Ingredients:

  1. Bring a pot of salted water to boil.
  2. While the water is heating up, place a pan on medium heat. Once hot, add butter and spread it around evenly. Add garlic, thyme, mushrooms and salt and cook until the mushrooms are cooked through.
  3. Add 300 g of gnocchi to the pot of hot water.Very gently stir the gnocchi so it doesn’t stick together. Cook until the gnocchi floats to the surface. Once at the surface, count to 10 and very gently strain the gnocchi, preferably using a strainer spoon. Save 1-2 tbs of pasta water.
  4. Transfer gnocchi along with a little bit of pasta water to the pan and gently mix it in. Cook for 2-3 minutes until the gnocchi is very lightly browning on one side. Gently shake the pan once or twice while cooking.
  5. Garnish with fresh thyme or parsley, cheese of choice and freshly ground black pepper before serving.
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