Artificial Food Coloring Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of dish that makes you wonder why you ever bought the packaged kind. Store-bought gnocchi and many pasta products sneak in additives and dyes that have no business being in something this simple, so making your own from scratch puts you completely in control. Every ingredient here is exactly what it sounds like — russet potatoes, rice flour, egg, salt, and a little butter — nothing hidden, nothing unnecessary. Baking the potatoes instead of boiling them is the real secret weapon, keeping the flesh dry enough that you need minimal flour, which means lighter, more tender dumplings with that classic soft bite. The finish in garlic-infused oil and butter gives each piece a gorgeous, crispy-edged sear that elevates this from humble comfort food to something genuinely impressive. A shower of scallion tops and freshly grated Parmesan at the end adds brightness and a little savory punch without any of the ingredient-label anxiety. This is weeknight cooking at its most wholesome and most delicious.
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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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