Oats Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of comfort food that feels like a genuine accomplishment to pull off. The secret is in the technique — baking the russet potatoes instead of boiling them drives out excess moisture, which means you need far less flour to bring the dough together and the finished gnocchi stay light rather than turning into little dumplings of regret. Rice flour stands in as the binding agent here, doing everything all-purpose flour would do without a single grain of oats anywhere near the recipe — a real win when cross-contamination from shared grain processing is a concern. The dough comes together quickly once the potatoes are riced and cooled, and a gentle hand is all you need to keep the texture tender. A finish in garlic-infused butter gives each piece a crisp, caramelized crust that makes it nearly impossible to stop eating. Optional Parmesan and scallions on top add a salty, fresh contrast that pulls the whole dish together. This is the kind of recipe that earns a permanent spot in your 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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