Artificial Flavors Free Potato Gnocchi
Pillowy, golden-edged gnocchi made entirely from scratch — this is the kind of dish that feels like a restaurant splurge but comes together in your own kitchen with a handful of honest ingredients. Every component here is exactly what it says it is: russet potatoes, rice flour, egg, salt, pepper, and a whisper of nutmeg. No flavor packets, no seasoning blends with mystery additives, no store-bought shortcuts that sneak in synthetic ingredients — just real food doing all the work. The technique of baking the potatoes rather than boiling them is the secret weapon, keeping the flesh dry enough that you need minimal flour, which means the gnocchi stay light and tender instead of turning into little dumplings. A finish in garlic-infused oil and butter gives each piece a gorgeous, crispy underside that plain boiled gnocchi simply can't compete with. Scallion tops and freshly grated Parmesan round it out with brightness and savory depth. If you've ever been burned by a packaged gnocchi that tasted oddly sweet or weirdly artificial, making your own this way is the cleanest, most satisfying fix imaginable.
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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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