Wheat Free Gluten Free Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Pillowy potato dumplings come together here with rice flour and tapioca starch standing in for the usual base, giving the dough a soft, tender bite once it hits the boiling water. Ricing the potatoes while they're still hot and letting them steam dry is the real trick to keeping these light instead of gluey, and rolling each piece over a fork gives you those classic little ridges for sauce to cling to. Once they're boiled and puffed, a quick pan-fry in butter with crisped sage leaves gives every piece a golden, nutty-edged crust that turns simple potato dough into something genuinely special. A dusting of freshly grated Parmesan finishes it off, but the dumplings shine on their own too. This is a great option if you're steering clear of wheat but still craving proper Italian-style gnocchi — the texture and flavor land right where you want them, no shortcuts on the parts that matter.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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1 cup rice flour, plus more for dusting
¼ cup tapioca starch
1 large egg
1 tsp fine salt
¼ tsp freshly grated nutmeg

For the brown butter sauce

4 tbsp unsalted butter
8 fresh sage leaves
½ tsp salt, plus more for the pasta water
¼ tsp black pepper

For serving

parmesan cheese, freshly grated, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on the large holes of a box grater onto a clean, lightly rice-flour-dusted work surface. Spread the riced potato out and let it steam for 3–4 minutes until no visible steam rises — the drier the potato, the less flour you will need.

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