Nickel Allergy Friendly Potato Gnocchi

Total time1 hr 10 min

Prep time40 min

Cook time30 min

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Ingredients

4 servings

For the gnocchi

2 lb russet potatoes (about 3 large)
1 cup rice flour, plus more for dusting
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Goya Rice Flour - 24 Oz Authentic Foods Gluten Free White Rice Flour Superfine Goya Rice Flour, Enriched
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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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