Gelatin Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these homemade gnocchi are the kind of comfort food that makes you wonder why you ever bought the packaged kind. Every ingredient here is straightforward and naturally free of animal-derived gelling agents, so there's no need to scrutinize labels or swap anything out — it just works as written. The real secret is baking the russet potatoes instead of boiling them, which drives out excess moisture and gives you that light, tender texture without needing extra flour to compensate. Rice flour keeps the dough delicate and also makes this a great option for those avoiding wheat, while the egg binds everything together just enough to hold its shape through the boil. A quick pan-finish in garlic-infused oil and butter creates those irresistible crispy undersides that elevate this well beyond a basic weeknight pasta. Finished with scallion tops and a shower of Parmesan, it's a dish that looks and tastes like you spent all day in the kitchen — even though the technique is completely approachable for a home cook.
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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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