Breastfeeding Friendly Potato Gnocchi
Soft, pillowy, and golden-edged from a quick pan-sear, this homemade gnocchi is the kind of comfort food that feels indulgent without asking much of you. Baking the russet potatoes instead of boiling them is the quiet genius here — it keeps the flesh dry so the dough comes together with just a cup of rice flour, an egg, and a pinch of salt, no heavy or processed ingredients in sight. That simplicity is a real win when you're paying close attention to what goes into your meals. Garlic-infused oil stands in for raw garlic, delivering all that savory depth in a gentler, more digestible way, and unsalted butter keeps the finish clean and controlled. Optional scallion tops and a dusting of Parmesan add brightness and a little salty bite if you're in the mood. The whole process is straightforward — bake, rice, fold, boil, sear — and the result is restaurant-quality gnocchi made entirely from ingredients you chose yourself.
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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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