Vegetarian Gluten Free Potato Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Pillowy potato gnocchi, made from scratch by ricing warm russet potatoes for that signature light texture, then combined with rice flour and tapioca starch for a soft, tender dough. Each piece gets rolled and cut by hand, boiled until it floats, then finished in a hot skillet until the edges turn golden and crisp while the center stays cloud-soft. Fresh nutmeg and black pepper season the dough itself, so the flavor is there before it even hits the pan. A scatter of chopped parsley brightens the finished plate, and it's the kind of comforting, restaurant-style dish that feels far more impressive than the effort it actually takes. This one is a great fit for a vegetarian table, whether you're serving it as a starter or building it into a full meal.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 4 medium)
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1 large egg
1 tsp fine salt
¼ tsp freshly ground black pepper
⅛ tsp freshly grated nutmeg
¾ cup rice flour, plus more for dusting
2 tbsp tapioca starch

For pan-searing

2 tbsp unsalted butter
1 tbsp olive oil
salt and pepper, to taste

For serving

2 tbsp fresh parsley, finely chopped (optional)
freshly grated parmesan cheese, for serving (optional)

Instructions

1
Place the whole, unpeeled potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook until a skewer or knife slides through the center with no resistance, about 25–30 minutes. Drain and let cool just enough to handle.
2
Peel the potatoes while still warm, then pass them through a potato ricer or grate them on the large holes of a box grater onto a clean, lightly rice-flour-dusted work surface. Spread them out and let the steam escape for 3–4 minutes — the drier the potato, the lighter the gnocchi.

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