Ginger Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade potato gnocchi is the kind of dish that feels like a restaurant treat but comes together in your own kitchen. Ginger shows up in more recipes than you'd expect — spice blends, flavored oils, even some store-bought pasta sauces — so making gnocchi from scratch means you stay in full control of every ingredient. Baking the russet potatoes instead of boiling them is the real secret here: it drives out excess moisture so the dough stays light and only needs a cup of rice flour to hold together. That rice flour also makes this a naturally wheat-free dough, which is a quiet bonus for anyone navigating multiple sensitivities. The finishing step — tossing the cooked gnocchi in garlic-infused oil and butter until the undersides turn crisp and golden — takes this from simple comfort food to something genuinely craveable. A scatter of scallion tops and freshly grated Parmesan over the top adds brightness and a little savory punch without complicating the ingredient list. Once you've made gnocchi this way, the boxed version is going to have a hard time competing.
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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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