Wheat Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi proves you don't need all-purpose flour to nail one of Italy's most beloved comfort foods. The secret is rice flour, which binds the dough beautifully while keeping every bite tender rather than gummy or heavy. Baking the russet potatoes instead of boiling them is the real technique move here — it drives out excess moisture so the dough comes together with minimal flour and maximum lightness. A touch of nutmeg and a well-seasoned pot of boiling water build flavor from the inside out, and then a quick pan-sear in garlic-infused oil and butter gives each dumpling that irresistible crispy underside. Finished with Parmesan and fresh scallion tops, this is the kind of dish that feels restaurant-worthy but comes together in your own kitchen with straightforward, easy-to-find ingredients. If you've ever worried that wheat-free pasta dishes would feel like a compromise, this one is going to change your mind entirely.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!