Honey Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of dish that makes you wonder why you ever bought the shelf-stable version. Baking the russet potatoes instead of boiling them is the real secret here — it drives out excess moisture so the dough stays light and tender without needing a heavy hand with the flour. Rice flour keeps everything together while naturally sidestepping gluten, and a touch of nutmeg in the dough adds a quiet warmth that elevates every bite. The finishing move — tossing the boiled gnocchi in a hot skillet with garlic-infused oil and butter until the undersides turn crisp and golden — is genuinely hard to beat. Many store-bought and restaurant versions sneak in sweeteners or glazes you'd never expect, so making this from scratch means you know exactly what's on your plate. Scallion tops and freshly grated Parmesan at the end bring brightness and a salty, savory finish that rounds the whole dish out beautifully. This is comfort food at its most honest.
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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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