Carrageenan 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. Carrageenan — a thickener and stabilizer derived from seaweed — sneaks into a surprising number of store-bought gnocchi and processed potato products, so making your own from scratch is the cleanest way to stay clear of it entirely. Every ingredient here is straightforward: russet potatoes, rice flour, egg, salt, and a little butter and garlic-infused oil to finish. The technique of baking the potatoes rather than boiling them is the real secret — it drives out moisture so the dough stays light and you don't need to pile in extra flour to compensate. Rice flour keeps the texture tender while naturally avoiding any additives that tend to hide in conventional wheat-based versions. A quick pan-sear in butter and garlic-infused oil gives each dumpling a crisp, caramelized underside that's genuinely hard to stop eating. Finish with scallion tops and a shower of Parmesan and you've got a restaurant-worthy plate built entirely from ingredients you can trust.
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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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