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Potato gnocchi bechamel bake
  • Prep
    60 minutes
  • Total
    70 minutes
  • Serving

Liddells gluten free potato gnocchi béchamel bake


1kg Sebago potatoes (or another floury to all-rounder variety)
(300g) 2 ½ cups fine white rice flour
(50g) ½ cup tapioca flour (plus plenty extra to flour the bench)
1 ½ teaspoons fine salt
2 tablespoons olive oil
1 tablespoon gluten free cornflour
2 ½ cups Liddells Lactose Free Full Cream Milk
100g Liddells lactose free cheese (plus extra to top)
½ – 1 teaspoon fine salt, to taste
2 teaspoons Dijon mustard
Very generous freshly cracked black pepper
Pinch of nutmeg powder, optional


Step 1


Preheat the oven to 180°C. Lightly brush the potatoes with olive oil and space evenly on a lined baking tray. Bake the potatoes for 40 minutes to an hour (depending on their size) or until you can insert a knife through the potato. Remove from the oven and allow to cool.

While the potatoes are cooking, weigh out your flours into a large mixing bowl. Add the salt, and mix thoroughly. Once potatoes are cooled, use your hands to peel off the skins and place them in a high-speed blender, and blend until a super sticky, gelatinous paste forms.

Once you have a smooth, sticky paste, decant it into the flour bowl. Use a spoon at this stage to mix everything together. It will take a little while, but eventually you should have a shaggy, somewhat sticky ball of gnocchi.

Once it is mostly mixed, use your hands to get in there and finish the job. Add extra rice flour or tapioca flour to this mixture as you see fit. The mixture should be sticky but manageable. Note that the more flour you add, the chewier the gnocchi will become, so try to keep it to bare necessities

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