Caffeine Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these potato dumplings are the kind of comfort food that feels far more impressive than the effort involved. 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 keeps things delicate and gives each little pillow a subtly crisp exterior once they hit the hot butter and garlic-infused oil in the skillet. Every ingredient on this list is naturally free of stimulants, so there's no label-checking required — just straightforward, wholesome cooking from start to finish. The finishing step is where the magic really happens: that sizzling pan turns the boiled gnocchi into something with gorgeous golden undersides and a nutty, savory aroma that will have everyone hovering near the stove. A scatter of scallion tops and freshly grated Parmesan over the top pulls it all together into a dish that looks like it came out of a trattoria kitchen. This one is absolutely worth adding to your regular rotation.
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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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