Dairy Free Gluten Free Potato Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Pillowy potato gnocchi start with russet potatoes riced while still warm, then brought together with rice flour and tapioca starch for a tender, delicate dough with no gluten in sight. A well of egg, a pinch of nutmeg, and a crack of black pepper season the dough before it's rolled, cut, and ridged the classic way. Boiled until each piece floats, then finished in a hot skillet until golden and crisp on both sides, these gnocchi land somewhere between pillowy and pan-fried crunchy — the best of both textures in one bite. A scatter of fresh parsley finishes things off with color and a little herby brightness. It's a satisfying, restaurant-style dish that fits neatly into a dairy free kitchen, and it reheats beautifully if you want to make a double batch. Simple ingredients, a little hands-on rolling, and a big payoff at the table.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 4 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
See all
1 large egg
1 tsp fine salt
¼ tsp freshly ground black pepper
⅛ tsp freshly grated nutmeg
¾ cup rice flour, plus more for dusting
2 tbsp tapioca starch

For pan-searing

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
salt and pepper, to taste

For serving

2 tbsp fresh parsley, finely chopped (optional)
freshly grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the whole, unpeeled potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook until a skewer or knife slides through the center with no resistance, about 25–30 minutes. Drain and let cool just enough to handle.
2
Peel the potatoes while still warm, then pass them through a potato ricer or grate them on the large holes of a box grater onto a clean, lightly rice-flour-dusted work surface. Spread them out and let the steam escape for 3–4 minutes — the drier the potato, the lighter the gnocchi.

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