Rye Free Potato Gnocchi

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Pillowy, golden-edged, and deeply satisfying, these potato dumplings prove that comfort food doesn't need to rely on wheat-based flours to hit every note. The secret is baking the russet potatoes instead of boiling them — that extra step drives off moisture so the dough comes together with just one cup of rice flour, keeping the texture light rather than gummy or heavy. A touch of nutmeg and freshly ground black pepper give the dough quiet warmth, and the finish in garlic-infused oil and butter creates those irresistible crispy undersides that make homemade gnocchi worth every step. Because rice flour stands in as the only starch binder here, there's no need to hunt down specialty blends or worry about hidden grain ingredients that can sneak into store-bought versions. The whole process is straightforward — bake, rice, fold, roll, boil, sear — and the result is restaurant-quality pillows that hold their shape beautifully. Scallion tops and a shower of Parmesan at the end add freshness and a salty bite that ties everything together. This is the kind of recipe you'll want to make on a slow weekend and then immediately add to the regular rotation.

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Ingredients

4 servings

For the gnocchi

2 lb russet potatoes (about 3 large)
1 cup rice flour, plus more for dusting
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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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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