Jasmine Rice Gnocchi step by step

Jasmine Rice Gnocchi are the answer to all those times in which you need a gluten free pasta, but you don’t have a GF flour blend in the pantry.

Yes, these delightful pillows are made with steamed Jasmine rice. They taste like it, but their texture is creamy and delicious.

One could say, why not boiling potatoes, instead. I say: the delicate flavor profile of the rice is ideal for both Mediterranean dishes, or Asian style one. The process is so easy, a child could do it!

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  • DifficultyVery easy
  • CostMedium
  • Preparation time1 Hour
  • Cooking time5 Minutes
  • Cooking methodStove
  • CuisineFusion


Serves 4

11/2 cup Jasmine rice
1 cup rice flour
21/2 cups water
grated nutmeg (to taste)
1/4 teaspoon salt (or to taste)
white pepper (optional) (to taste )
3 cups Sauce for condiment (any) (to taste)


Pasta board

Sharp chef’s knife

1 x 4 qt pot


Make the Jasmine Rice gnocchi dough

First, mix the rinsed rice and the water, salt and nutmeg in the container of a small rice steamer.

Cook according to the manufacturer’s instructions until rice is fully cooked .

Transfer it to the bowl of a stand up mixer, add 2/3 of the rice flour, reserving the rest for dusting the pasta board.

Beat on medium speed until the mixture comes together and is smooth. About 3 to 5 minutes.

Transfer the dough to a cutting board dusted with rice flour.

To prevent sticking, roll the dough in rice flour and shape in a rectangle of 8 x5 approximately.

Cut into 1″ strips with a sharp knife, also coated in flour.

Roll each strip into a log about the size of your middle finger and cut into little pillows of about 1″ .

Dust the gnocchi with rice flour if needed. Set aside.

Heat the sauce of choice over low heat, stirring occasionally.

Bring a large pot of salted water to a boil, add the gnocchi and cook until they come afloat and lightly chewy, about 3 minutes.

Toss with the sauce, garnish as desired and serve at once.

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