Citric Acid Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these potato dumplings hit every comfort-food note without a single ingredient that could trigger citric acid sensitivity. So many store-bought gnocchi and packaged pasta products sneak in citric acid as a preservative or pH adjuster, which makes homemade the only truly reliable route. The magic here starts with baking the russet potatoes rather than boiling them — that step drives out excess moisture so the dough comes together with just rice flour, egg, salt, pepper, and a whisper of nutmeg, nothing more. Rice flour keeps the texture light and the ingredient list clean, and every component is naturally free of the hidden acids that can lurk in processed alternatives. Once the gnocchi float to the surface of the boiling water, a quick pan-toss in garlic-infused oil and butter gives each piece a gorgeous, lightly crisped underside that makes them genuinely hard to stop eating. Finish with scallion tops and a little Parmesan if you like, and dinner is on the table with zero compromise on flavor or safety.
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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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