Irresistible Gluten-Free Potato Gnocchi: A Summer Delight

Easy Homemade Gluten-Free Potato Gnocchi Recipe

Dive into a plate of tender, fluffy potato gnocchi without a hint of wheat flour. Perfect for those warm summer evenings!

While firing up the oven in summer might seem counterintuitive, the payoff is worth it. These pillowy gnocchi pair beautifully with summer staples like pesto, caponata, and fresh tomato sauce. Plus, you can make a big batch and freeze some for later, ensuring quick and delicious dinners all season long.

The Secret to Perfect Potatoes

In the absence of gluten, starchy potatoes become our structural heroes. Russet or Idaho potatoes are the key players here. Baking the potatoes, rather than boiling, is crucial. This method not only intensifies the potato flavor but also prevents excess water absorption, resulting in gnocchi that hold together beautifully during cooking.

Flour Power

Thanks to our starchy, baked potatoes, we can keep the flour blend simple. A mix of white rice flour and sweet rice flour does the trick. The sweet rice flour, ground from glutinous short-grain rice, adds just the right amount of bite without any grittiness.

Crafting the Perfect Dough

Once your potatoes are baked and cooled, it’s time to create gnocchi magic. Pass the peeled potatoes through a ricer or food mill for the smoothest texture. In a pinch, grating or mashing works too. Incorporate the eggs gently, then add the flour blend gradually until you achieve a firm, not sticky, dough.

Shaping Your Gnocchi

Divide your dough and shape it into logs, then cut into bite-sized pieces. For that classic gnocchi look, roll each piece over a fork or gnocchi board. This not only creates an appealing texture but also helps the gnocchi hold onto more of that delicious sauce.

Gluten-Free Potato Gnocchi Recipe


  • 2 pounds russet potatoes, washed
  • 1 cup white rice flour
  • 1/2 cup sweet rice flour
  • 2 large eggs
  • Kosher salt


  1. Preheat your oven to 400°F (205°C). Pierce the potatoes several times with a knife and place them on a baking sheet. Roast for about 1 hour until tender. Let them cool before handling.
  2. Mix the white rice flour and sweet rice flour. Flour your work surface. Peel and rice the potatoes onto the counter. Mix eggs with 1 teaspoon salt and pour over the potatoes. Gently incorporate the egg mixture into the potatoes until they start to come together.
  3. Gradually work in 1 cup of the flour mixture. Once a dough forms, knead by hand until all flour is incorporated. The dough should be firm and not sticky. If needed, add more flour, 1/4 cup at a time. Test by boiling a small piece – it should hold together.
  4. Divide the dough into eighths, working with one portion at a time and keeping the rest covered with a damp paper towel. Roll each portion into a log, cut into bite-sized pieces, and shape by pressing an indentation or rolling over a fork or gnocchi board.
  5. Place shaped gnocchi on a lightly floured baking sheet. You can freeze them now or cook immediately.
  6. To Cook: Bring a large pot of salted water to a boil. Cook half the gnocchi (fresh or frozen) until they float, about 4 minutes. Test one to ensure it’s cooked through. Remove with a skimmer and transfer to your sauce. Repeat with remaining gnocchi. If not serving immediately, toss with a little oil to prevent sticking.

Make-Ahead and Storage

To freeze, place the baking sheet of uncooked gnocchi in the freezer. Once frozen, transfer to a freezer bag. They’ll keep for up to two months. Cook from frozen as directed above.

For larger batches, prepare multiple single batches rather than doubling the recipe, as a larger quantity of dough can be challenging to work with.

Nutrition Facts (per serving)
329 Calories
2g Fat
66g Carbs
10g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 329
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 62mg 21%
Sodium 255mg 11%
Total Carbohydrate 66g 24%
Dietary Fiber 4g 16%
Total Sugars 2g
Protein 10g
Vitamin C 13mg 63%
Calcium 44mg 3%
Iron 3mg 18%
Potassium 896mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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