Lactose Free Potato Gnocchi
Pillowy, golden-edged potato gnocchi is one of those dishes that feels impossibly restaurant-worthy yet comes together in your own kitchen with just a handful of ingredients. The secret here is baking the russet potatoes rather than boiling them — that extra step drives out moisture so the dough stays light and tender without needing a heavy hand with flour. Rice flour steps in where all-purpose wheat flour typically lives, and it does double duty: keeping the gnocchi gluten-light and completely free of dairy-based additives that can sneak into some commercial blends. The finishing step — tossing the cooked gnocchi in a hot skillet with garlic-infused oil and just a touch of butter — gives each piece those irresistible crispy undersides that make the whole dish feel indulgent. Parmesan is listed as an optional garnish, so you can easily skip it or use a lactose-free alternative and still land a deeply satisfying plate. Scallion tops add a fresh, bright finish that cuts through the richness beautifully. This is the kind of recipe you'll want to make on a slow weekend and then immediately plan to make again.
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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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