Peanut Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade potato gnocchi is the kind of dish that makes you wonder why you ever bought the packaged stuff. Baking the russet 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 stands in for all-purpose, keeping things simple and clean while giving the gnocchi a delicate, slightly crisp exterior once they hit the buttery skillet. The garlic-infused oil and unsalted butter finish is pure weeknight luxury — fragrant, rich, and ready in minutes once the gnocchi float to the surface. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved. A shower of fresh scallions and finely grated Parmesan over the top pulls everything together into a plate that looks and tastes like something from a proper trattoria. Whether you're feeding a crowd or just treating yourself, this is comfort food that genuinely delivers.
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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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