Pecan Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of dish that makes you feel like you've genuinely accomplished something in the kitchen. Baking the russet potatoes instead of boiling them is the real secret here — it drives out excess 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 naturally free from any tree nut concerns that can sneak into specialty or gluten-free flour blends at the store. The finishing step is where the magic really happens: a quick sear in garlic-infused oil and butter gives each little dumpling a crisp, caramelized crust that you just don't get from boiling alone. A scatter of scallion tops and freshly grated Parmesan pulls the whole plate together with brightness and a little salty depth. This is comfort food that looks impressive, tastes restaurant-worthy, and comes together with a surprisingly short ingredient list.
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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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