Go Back
Potato Gnocchi with Rice Flour

Potato Gnocchi with Rice Flour (Wheat Free)

Gluten Free Pasta, yes please! Rice flour, potato and egg. 
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dinner, Side Dish
Cuisine Italian


  • 10 Medium Russet Potatoes
  • 2 egg yolk
  • 1 Cup Gluten Free Flour blend (1/3 cup brown rice flour + 1/3 cup white rice flour + 1/3 cup arrowroot starch)
  • 1/2 Tsp Salt
  • 1 Cup Spinach (fresh or frozen)


  • Preheat oven to 400'F. 
  • Wash and scrub the potatoes clean under cool running water and pat dry. Remove any eyes/blemishes.
  • Wash potatoes and poke several holes in them before placing them on a baking sheet on the middle rack in the oven, 45-60 minutes, until tender/done. (Test by poking a fork into the potato
  • Poke a few holes in each potato using a fork. 
  • Place potatoes on a non-stick baking sheet and bake for 50 to 60 minutes. Rotate after 25 minutes. After 45-50 minutes, check potatoes for doneness by poking with a fork. Potatoes are done baking when the skin looks crisp/dry and you can easily poke into the potato with a fork. 
  • When done, remove from oven and let cool. When cool, remove skin from potatotes. 
  • Using either a ricer or a cheese grater or a fork, press/grate potatoes into a bowl until they resemble rice. See photo. 
    Riced potato for gluten free gnocchi
  • Once potatoes are riced, place into a large bowl and make a well in the center. Add 2 egg yolks, 1/2 tsp salt, and 1 cup flour. Knead dough until ingredients are combined. 
    Gluten Free Gnocchi
  • Once kneaded into a dough, take a handful of dough at a time and roll into a log approximately 1-inch in diameter. 
  • Slice dough every 1" to make the individual gnocchi. 
    cut raw gnocchi
  • Prepare well seasoned large cast iron skillet with 8 oz tomato sauce. On medium heat, add 8oz tomato sauce and 1 cup spinach.  Once boiling, add gnocchi and cook for 6-8 minutes until firm yet tender.  Check for internal temperature of 165'F. 
    Potato Gnocchi with Rice Flour
  • Remove from heat, cool, serve, enjoy!


*Spinach and tomato sauce amounts are variable to your preference and pan size. 
*This recipe used a 15" cast iron pan. Use caution with cast iron, the handles get very hot!
Keyword dinner, gluten free, gnocchi, pasta, potato, rice flour, wheat free