Pescatarian Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of comfort food that feels like a genuine achievement to pull off — and it absolutely is. The secret is baking the russet potatoes instead of boiling them, which drives out excess moisture and gives you that light, tender texture that store-bought versions rarely deliver. Rice flour steps in where all-purpose would normally go, keeping things delicate while also making the dough easy to work with. A quick finish in garlic-infused oil and butter crisps up the outside just enough to add a little contrast to every bite. Scallions and freshly grated Parmesan on top bring brightness and a salty, nutty edge that ties the whole dish together. This is the kind of recipe that looks impressive on the table but rewards patience more than technique — if you let the potato steam dry and resist overworking the dough, you're most of the way there.
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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)
Can be omittedparmesan cheese
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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