Gluten Free Potato Gnocchi with Basil Pesto
Pillowy, golden-edged gnocchi tossed in a vibrant basil pesto is the kind of Italian comfort food that feels indulgent but comes together with surprisingly humble ingredients. The secret to getting that light, tender texture without any wheat flour is a combination of rice flour and tapioca starch, which together mimic the structure that traditional semolina would provide. Baking the russet potatoes instead of boiling them is a smart move — it drives out excess moisture so the dough stays soft without needing a heavy hand with the flour. The pesto is blended fresh from basil, pine nuts, Parmesan, garlic, and good olive oil, so every bite is bright and herbaceous rather than flat or jarring. A quick pan-sear after boiling gives the gnocchi those irresistible golden edges that make the whole dish feel restaurant-worthy. This recipe serves four and is the kind of meal that genuinely impresses guests who would never guess it skips conventional flour entirely.
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lbs russet potatoes (about 3 medium)
- 1 cup rice flour, plus more for dusting
- ¼ cup tapioca starch
- 1 large egg
- ½ tsp fine salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- ½ cup finely grated parmesan cheese
- 2 garlic cloves
- ½ tsp fine salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For finishing
- 1 tbsp extra-virgin olive oil
- salt, for the pasta water
For serving
- extra parmesan cheese, 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 baking sheet. Spread the riced potato out and let it steam-dry for 5 minutes — the drier the potato, the less flour you'll need.
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