Xanthan Gum Free Potato Gnocchi
Pillowy, golden-edged potato gnocchi is one of those dishes that feels like pure comfort — and this version proves you don't need any binders or additives to nail the texture. The real secret is baking the russet potatoes instead of boiling them, which drives out excess moisture and means the dough comes together with just rice flour, egg, and a few simple seasonings. No xanthan gum, no guar gum, no ingredient label anxiety — just honest, clean ingredients doing exactly what they're supposed to do. Rice flour gives the gnocchi a delicate, slightly chewy bite that holds up beautifully when they hit the hot skillet. That finishing step — tossing the boiled gnocchi in garlic-infused oil and butter until the undersides turn crisp and golden — is what takes this from good to genuinely restaurant-worthy. A scatter of scallion tops and freshly grated Parmesan over the top adds brightness and a little salty depth. 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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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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