Low Sugar Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these potato dumplings prove that comfort food doesn't need anything extra to taste incredible. Every ingredient here is exactly what it sounds like — russet potatoes, rice flour, egg, salt, pepper, a whisper of nutmeg — with zero hidden sweeteners or unnecessary additives sneaking in. The technique is what makes this recipe shine: baking the potatoes instead of boiling them drives out excess moisture, which means you need less flour and end up with gnocchi that are genuinely light rather than dense and gummy. Rice flour keeps things tender while also making the dough easy to handle on a dusted surface. A quick finish in garlic-infused oil and butter gives each piece a crisp, caramelized edge that's honestly hard to stop eating. Topped with fresh scallions and a shower of Parmesan, this is the kind of from-scratch dinner that feels far more impressive than the ingredient list suggests.
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lb russet potatoes (about 3 large)
- 1 cup rice flour, plus more for dusting
- 1 large egg
- ¾ tsp fine salt
- ¼ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg (optional)
For boiling
- 1 tbsp salt (for the boiling water)
For finishing
- 2 tbsp unsalted butter
- 2 tbsp garlic-infused oil
For serving
- ¼ cup scallion tops, thinly sliced (optional)
- ¼ cup parmesan cheese, finely grated (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, place directly on the oven rack, and bake for 50–60 minutes, until a skewer slides through the center with no resistance. (Baking rather than boiling keeps the potatoes dry, which is essential for light gnocchi.)
- 2
While the potatoes are still hot, halve them and scoop the flesh into a potato ricer or press through the large holes of a box grater onto a clean, lightly rice-flour-dusted work surface. Spread the riced potato out and let it steam for 3–4 minutes until no visible steam rises — the drier the potato, the less flour you'll need.
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