Lupin Free Potato Gnocchi
Soft, pillowy, and kissed with golden butter, these potato gnocchi are the kind of comfort food that feels like a genuine achievement to pull off at home. The secret is baking the russet potatoes rather than boiling them — it drives out excess moisture so the dough stays light and tender without needing a heavy hand with the flour. Rice flour stands in for the usual wheat-based variety here, which means the whole dish sidesteps the legume-derived flours — like lupin — that can quietly sneak into store-bought gnocchi and even some homemade recipes. A finish in garlic-infused oil and butter gives each dumpling a crispy, caramelized crust that makes it genuinely hard to stop eating. Optional Parmesan and scallion tops add a savory, fresh note that rounds everything out beautifully. This is the kind of recipe that looks impressive on the plate but rewards patience more than skill — if you let the potato steam dry and resist overworking the dough, the results speak for themselves.
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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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