Brazil Nut 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 shelf-stable version. Baking the russet potatoes instead of boiling them is the real secret here — it drives out excess moisture so the dough stays light and tender without needing a heavy hand with the flour. Rice flour does the binding work beautifully, keeping every dumpling soft at the center while still crisping up perfectly in the garlic-infused butter and oil finish. For anyone navigating tree nut allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no ambiguous blends or specialty products that could hide unwanted additions. The optional nutmeg adds a subtle warmth that elevates the whole thing without overwhelming the delicate potato flavor. Finish with a shower of Parmesan and sliced scallion tops and you have a restaurant-worthy plate that came entirely from your own kitchen. It's comfort food at its most honest.
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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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