Dairy Free Potato Gnocchi

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Pillowy potato gnocchi start with baked russet potatoes, riced light and fluffy, then brought together with rice flour and a touch of egg for a tender, delicate dough. Each piece gets rolled and cut by hand, with optional fork ridges to catch every bit of sauce, before a quick boil turns them soft and cloud-like. From there, a hot skillet with garlic-infused oil crisps up the edges until they're golden and irresistibly crackly. Finish with a scatter of fresh scallions for color and a peppery bite, and you've got a comforting, restaurant-worthy plate that comes together entirely from pantry staples and one humble vegetable. This one's a genuinely solid pick for a dairy free dinner rotation, no fuss required to make it work.

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Ingredients

4 servings

For the gnocchi

2 lb russet potatoes (about 3 large)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp garlic-infused oil

For serving

¼ cup scallion tops, thinly sliced (optional)
¼ cup parmesan cheese, finely grated (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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