Gluten Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this is the kind of comfort food that feels like it should be impossible to pull off without wheat flour — but it absolutely isn't. The secret is a combination of rice flour and tapioca starch, which together give the dough just enough structure and stretch to hold together without turning gummy or heavy. Ricing the potatoes while they're still warm and letting the steam escape before mixing is the move that keeps every piece light and tender rather than dense. Once they're boiled and pan-seared in butter and olive oil, the outsides turn irresistibly crisp and golden while the centers stay soft — a texture that rivals anything you'd find at a proper Italian trattoria. A finish of fresh parsley and freshly grated Parmesan takes the whole thing over the top. This recipe makes four servings, so it's generous enough for a weeknight dinner but special enough to put in front of guests without apology.
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lbs russet potatoes (about 4 medium)
- 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
- 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)
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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