Yeast Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these potato dumplings prove that comfort food doesn't need to rely on wheat flour or any leavening agents to be absolutely irresistible. Rice flour steps in as the binding base, keeping the dough light and naturally free from anything fermented — no yeast, no starter, no compromise on texture. The real secret is baking the russet potatoes rather than boiling them, which drives out excess moisture and means you need less flour overall, resulting in gnocchi that stay tender instead of turning gummy or heavy. A quick toss in garlic-infused oil and butter gives each piece a gorgeous, lightly crisped exterior that makes it nearly impossible to stop at just one bite. Optional Parmesan and scallion tops finish the dish with a savory, fresh contrast that feels restaurant-worthy with almost no extra effort. This is the kind of recipe that rewards patience at each step — ricing the potato while it's hot, letting it steam dry, folding the dough just until it comes together — and every small detail pays off in the bowl.
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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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