Nutmeg Free Potato Gnocchi
Pillowy, golden-edged potato gnocchi is one of those dishes that feels like a restaurant splurge but comes together beautifully in your own kitchen. The nutmeg called for in many classic recipes is listed here as completely optional, so you can skip it without any compromise to the structure or flavor of the dough. Baking the russet potatoes instead of boiling them is the real secret — it drives out excess moisture so the gnocchi stay light and tender rather than gummy or heavy. Rice flour keeps the dough together while also making it naturally gluten-free-friendly, and the egg adds just enough binding to hold each little pillow intact through the boil. After a quick pan-finish in garlic-infused oil and butter, the outsides turn irresistibly crisp and golden while the centers stay soft. A scatter of scallion tops and freshly grated Parmesan over the top pulls everything together into a dish that looks and tastes genuinely impressive. This is the kind of weeknight dinner that earns serious compliments.
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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)
Can be omittednutmeg
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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