Gluten Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this is the kind of homemade pasta dish that feels like a serious culinary achievement — because it is. Traditional gnocchi relies on all-purpose wheat flour, which makes it completely off the table for anyone avoiding gluten, but swapping in rice flour here solves that problem beautifully without sacrificing the soft, tender texture you're after. The real secret is baking the russet potatoes instead of boiling them, which drives out excess moisture and means you need less flour overall — lighter gnocchi, every time. A quick pan-finish in garlic-infused oil and butter gives each piece those irresistible crispy edges that make this so much better than anything you'd pull from a store shelf. Optional Parmesan and scallions on top add a salty, fresh finish that ties the whole dish together. This is comfort food that just happens to work for a wheat-free table, and nobody at dinner needs to know the difference.
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lb russet potatoes (about 3 large)
- 1 cup rice flour, plus more for dusting
- 1 large egg
- ¾ tsp fine salt
- ¼ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg (optional)
For boiling
- 1 tbsp salt (for the boiling water)
For finishing
- 2 tbsp unsalted butter
- 2 tbsp garlic-infused oil
For serving
- ¼ cup scallion tops, thinly sliced (optional)
- ¼ cup parmesan cheese, finely grated (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, place directly on the oven rack, and bake for 50–60 minutes, until a skewer slides through the center with no resistance. (Baking rather than boiling keeps the potatoes dry, which is essential for light gnocchi.)
- 2
While the potatoes are still hot, halve them and scoop the flesh into a potato ricer or press through 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'll need.
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