Gluten-Free Gnocchi: Fluffy, Pillowy, and Absolutely Foolproof

You’ve been burned before. Gluten-free recipes that promise the world and deliver a sad, gummy mess. But this?

This gnocchi is different. Light, tender, and ridiculously easy to make, it’s the kind of recipe that’ll make you question why you ever bothered with store-bought. No fancy equipment, no obscure ingredients—just perfect, pillowy dumplings that won’t crumble or turn into glue.

Ready to prove gluten-free doesn’t mean flavor-free?

Why This Recipe Works

Most gluten-free gnocchi recipes rely on a laundry list of binders and gums. This one keeps it simple. The secret? Russet potatoes.

Their starchiness gives structure without gluten, and a touch of rice flour keeps things light. No weird aftertaste, no cardboard texture—just gnocchi that holds its shape and melts in your mouth. Plus, it’s versatile.

Pair it with pesto, marinara, or brown butter, and watch it disappear faster than your motivation to meal prep.

Ingredients

• 2 large Russet potatoes (about 1.5 lbs)
• 1 cup rice flour (plus extra for dusting)
• 1 egg, lightly beaten
• 1 tsp salt
• 1 tbsp olive oil (for cooking)

Step-by-Step Instructions

1. Boil the potatoes. Leave the skins on, boil until fork-tender (about 20–25 minutes), then peel while still warm. Mash them thoroughly—no lumps allowed unless you enjoy gnocchi with surprise texture.
2. Mix the dough. Combine mashed potatoes, rice flour, egg, and salt in a bowl. Knead gently until it forms a soft dough.Overworking it = hockey pucks. Don’t do that.
3. Shape the gnocchi. Divide the dough into 4 parts, roll each into a rope, and cut into 1-inch pieces. Use a fork to create ridges (optional but highly recommended for sauce cling).
4. Cook immediately. Drop gnocchi into boiling salted water.They’re done when they float (about 2–3 minutes). Scoop them out and toss with olive oil to prevent sticking.

Storage Instructions

Cooked gnocchi? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with sauce. For freezer-friendly batches, freeze uncooked gnocchi on a tray, then transfer to a bag.

Cook straight from frozen—just add an extra minute to boiling time.

Why You’ll Love This Recipe

Gluten-free doesn’t mean sacrifice. These gnocchi are lighter than traditional versions, with no bloating or heaviness. They’re also naturally dairy-free (unless you drown them in cheese, which, let’s be honest, you will).

Plus, they’re a blank canvas for flavors—go wild with herbs, spices, or even sweet potato swaps.

Common Mistakes to Avoid

• Using waxy potatoes. Russets or bust. Waxy potatoes = glue city.
• Over-flouring the dough. Too much rice flour makes gnocchi dense. Add just enough to handle the dough.
• Skipping the float test. If they don’t float, they’re not done.Patience is a virtue, especially with dumplings.

Alternatives

No rice flour? Try tapioca or almond flour (though texture will vary). For a vegan version, swap the egg for 1 tbsp flaxseed meal + 3 tbsp water. Want extra flavor?

Mix in roasted garlic or grated Parmesan (if dairy’s your friend).

FAQs

Can I make this recipe ahead?

Absolutely. Shape the gnocchi, freeze them on a baking sheet, and store in a bag for up to 2 months. Boil straight from frozen—no thawing needed.

Why did my gnocchi turn out gummy?

You probably overworked the dough or used the wrong potatoes.

Russets are non-negotiable. Also, don’t skip the mashing step—lumps are the enemy.

Can I bake the potatoes instead of boiling?

Sure, but boiling keeps them moist. Baking can dry them out, and dry potatoes = extra flour = denser gnocchi.

IMO, stick to boiling.

Final Thoughts

Gluten-free gnocchi that doesn’t suck? Mission accomplished. This recipe is fast, forgiving, and foolproof—even if your cooking skills are stuck at “microwave expert.” Whip it up, impress your friends, and never look at store-bought gnocchi the same way again.

FYI, you’re welcome.