MSG Free Potato Gnocchi
Pillowy, golden-edged gnocchi made entirely from scratch is one of those dishes that feels like a genuine achievement — and this version delivers that satisfaction without any of the hidden additives that sneak into store-bought or restaurant versions. Packaged gnocchi and pre-made pasta sauces are notorious for containing flavor enhancers, so making your own from simple, whole ingredients is the cleanest path to a bowl you can fully trust. The technique here is smart: baking the russet potatoes instead of boiling them drives out excess moisture, which means you need less flour and end up with a lighter, more delicate dumpling. Rice flour keeps things tender while also making the dough easy to work with, and a quick pan-finish in butter and garlic-infused oil gives each piece those irresistible crispy edges. A handful of scallion tops and freshly grated Parmesan at the end add brightness and depth without reaching for anything processed. Every ingredient on this list is straightforward and easy to verify, so you get full control over what goes into your meal. This is comfort food done right — no shortcuts, no mystery, just really good gnocchi.
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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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