Potato Dumplings in Tomato Sauce {Gluten Free}

Potato Dumpling

SO I am trying this gluten detox for a few weeks. The last time I did it, it reduced my bloating and left me feeling very light. By the end of the first month I had started getting these hives type rashes and that’s when I had stopped it. This time I figured, I’ll do it for a short period of time – just to get rid of some bloating…and as I result, I am getting inspired to make GF version of some recipes. Today’s recipe is somewhat a gluten free hybrid of a gnocchi and the German potato dumpling  or Kartoffelkolesse. 

I made the dumplings a week ago following the traditional recipe (click here if interested) and disliked the flavor of egg in it. In this version I replaced the flour with my gluten free flour mix and skipped the croutons and eggs. I also kept the dumplings on the smaller side to create a better balance between the flavors of dumplings and sauce. As a result the final dish dish turned out a lot like gnocchi only bigger in size and sans their classic shape.

For my gluten free flour mix I used a combination of quinoa flour, oat flour and tapioca flour. I have realized that if you are on a gluten free diet – it helps to have the gluten free flour mix handy in a jar…just like you would the regular flour. That way its easy to whip up dishes like pancakes, tortilla and cakes quickly. I keep my basic 1:1 mix of quinoa and oat flour mixed in a jar and then depending on what I am making I add either cornmeal or gram flour or any other kind of gluten free flour to enhance the mix.

I made a simple tomato sauce seasoned with some dried oregano. Its an easy sauce with few ingredients and the flavor of it really depends on the flavor of the tomatoes you use. In India, the tomatoes aren’t fantastic but are decent to cook with. You can use fresh oregano or any other kind of herb that you prefer with this sauce. Its an easy and flavorful recipe – definitely a good addition to you gluten free menu!

Potato Dumpling

Potato Dumpling

Potato Dumpling

Serving about 12 dumplings

Cooking time 30 minutes


For Potato Dumplings

3 large potatoes, boiled and peeled

1/2 cup gluten free flour mix {equal parts of quinoa flour, oats flour and tapioca flour}


water for making the dumplings

  1. Grate the boiled and peeled potato.
  2. Sprinkle little gluten flour mix, sprinkle some salt and start kneading. Use light pressure to knead the dough. Keep kneading while adding little flour at a time.
  3. Make small size round dumplings of the dough rolling them between your palms. Let the dumplings rest while you make the sauce.

For Tomato Sauce

4 large tomatoes

2 cloves garlic

1 large white onion, peeled

2 tbsp butter

1 tsp sugar

1 tsp dried oregano


  1. Core the tomatoes and put an “x” mark at the bottom.
  2. Place tomatoes in a pan of boiling water and cook for about 2 to 3 minutes. Transfer the tomatoes into a bowl of ice cold water and let them sit in it for about 4 to 5 minutes
  3. Peel the tomatoes.
  4. Cut the tomatoes in halves and remove the seeds while reserving any liquid that comes out while doing this process.
  5. Chop the tomatoes roughly.
  6. In a saucepan add tomatoes and all the liquid that came out while chopping and de-seeding them, oregano, garlic, whole onion and butter.
  7. Season with salt and sugar and cook on medium low heat for about 20 minutes or till the sauce comes together.
  8. Discard the onions and taste to adjust the seasoning.

To Assemble the Dumplings

  1. Put water for boiling in a heavy bottom deep pan.
  2. Once the water starts simmering, drop the dumplings and cook on medium heat till they start floating on the surface.
  3. Remove from the water using a slotted spoon and drop in the tomato sauce. Repeat with the second batch.
  4. Stir the dumplings lightly to coat them with sauce evenly.
  5. Transfer to a serving bowl and grate some Parmesan cheese. Garnish with fresh basil and serve immediately.