Mushroom Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of comfort food that feels like a special occasion even on a Tuesday night. The entire dish is built from simple, clean ingredients — russet potatoes, rice flour, egg, butter, and garlic-infused oil — so there's no guesswork about hidden fungi sneaking in through a sauce packet or pre-made blend. Baking the potatoes instead of boiling them is the real secret here: it drives out moisture so the dough stays light and tender without needing a heavy hand with the flour. Rice flour keeps things delicate and gives the gnocchi a subtle chew that holds up beautifully when you pan-fry them in that buttery garlic oil until the edges go crisp and golden. That finishing step in the skillet is honestly the best part — you get a little crunch on the outside and a soft, cloud-like center that's almost impossible to stop eating. A scatter of scallion tops and freshly grated Parmesan pulls everything together into a dish that looks and tastes like it came from a proper Italian kitchen. Whether you're cooking for a crowd or just treating yourself, this one earns a permanent spot in the rotation.
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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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