Wheat Free Gluten Free Potato Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Pillowy potatoes get riced while still warm and worked with rice flour and tapioca starch into a soft, tender dough — the key to gnocchi that stays light instead of gummy. Rolled into ropes and cut into pillowy little bites, each piece gets a quick simmer until it floats, then a hot skillet finish that turns the exterior golden and crisp while the inside stays fluffy. That contrast of crackly, seared edges against a tender center is what makes this version so satisfying, no rolling pin or fussy pasta machine required. A scatter of fresh parsley at the end brightens the whole plate and keeps things feeling fresh rather than heavy. This is a genuinely solid pick for a wheat free table, and it eats like the real, comforting thing — crisp, golden, and perfect with just butter and a crack of black pepper, or dressed up however you like.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 4 medium)
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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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