Capsaicin Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these potato dumplings are the kind of comfort food that feels like a special occasion even on a Tuesday night. The secret to their light, tender texture is baking the russet potatoes instead of boiling them — it drives out excess moisture so the dough comes together with minimal flour and stays delicate rather than dense. Rice flour stands in for all-purpose here, which not only keeps things gluten-free but also gives the gnocchi a subtle chewiness that's genuinely lovely. A finish in garlic-infused oil and butter crisps the outsides to a gorgeous golden brown, adding a savory richness that makes every bite irresistible. For anyone navigating a capsaicin-free lifestyle, this recipe is a natural fit — there's no chili, no paprika, no hidden heat anywhere in the ingredient list, just clean, warming flavors from nutmeg, black pepper, and good butter. Scallion tops and freshly grated Parmesan round things out with a little brightness and salt. This is the kind of dish that disappears fast, so you might want to double the batch.
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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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