Pork Free Potato Gnocchi
Pillowy, golden-edged potato gnocchi is one of those dishes that feels like a restaurant splurge but comes together entirely in your own kitchen. The secret here is baking the russet potatoes rather than boiling them — that extra step drives out moisture so the dough stays light and tender without needing a heavy hand with the flour. Rice flour keeps things delicate and also makes the whole recipe naturally free from any pork-derived additives that can sneak into store-bought pasta or pre-made gnocchi. Once the dough comes together, you roll, cut, and drop the little pillows into salted boiling water, and they practically tell you when they're done by floating to the surface. The real magic happens in the skillet, where garlic-infused oil and butter turn the outside of each gnocchi into something crispy and deeply savory. Finished with Parmesan and fresh scallion tops, this is comfort food that's genuinely hard to improve on. It's the kind of recipe you'll want to make on a Sunday and then think about for the rest of the week.
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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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