High Fructose Corn Syrup Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these homemade potato dumplings are the kind of comfort food that feels like a special occasion even on a Tuesday night. Every ingredient here is whole and straightforward — russet potatoes, rice flour, egg, butter, and a few seasonings — so there's zero chance of hidden sweeteners sneaking into your dinner the way they do in so many packaged pasta and gnocchi products. Baking the potatoes instead of boiling them is the real secret weapon: it drives out excess moisture so the dough comes together with minimal flour, which means each little pillow stays tender rather than turning into a dense, chewy lump. The rice flour keeps things light and gives the exterior a gorgeous crisp when you finish them in that garlic-infused butter and oil. A quick toss in the skillet until the undersides turn golden is honestly the move that takes this from good to unforgettable. Finish with a shower of Parmesan and sliced scallion tops and you've got a restaurant-worthy plate built entirely from clean, recognizable ingredients you can feel good about.
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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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