Emulsifier Free Potato Gnocchi
Soft, pillowy, and kissed with golden butter, these potato gnocchi are the kind of comfort food that feels like a genuine achievement to pull off at home. Every ingredient here is exactly what it sounds like — baked russet potatoes, rice flour, egg, salt, and a little nutmeg — with zero hidden additives or emulsifying agents that tend to sneak into store-bought pasta and shelf-stable gnocchi. Baking the potatoes rather than boiling them is the real secret, driving out moisture so the dough stays light and only needs a modest amount of flour to come together. Rice flour keeps things tender while naturally staying free of the processing aids found in many conventional wheat-based products. The finishing step — tossing the boiled gnocchi in garlic-infused oil and butter until the edges crisp and turn golden — takes this from simple weeknight dinner to something that genuinely impresses. A scatter of scallion tops and freshly grated Parmesan over the top adds brightness and a little savory punch without complicating the clean ingredient list. If you've been cautious about packaged pasta products, making these from scratch puts you fully in control of every single thing going into the bowl.
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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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