Pregnancy Friendly Potato Gnocchi
Soft, pillowy, and golden-edged from a quick pan-fry, this homemade gnocchi is the kind of comfort food that feels genuinely special without requiring any complicated technique. Baking the russet potatoes instead of boiling them is the real secret here — it draws out moisture so the dough stays light and tender, and you end up needing far less flour to bring it all together. Rice flour keeps things delicate while also making the recipe naturally wheat-free, which is a quiet win when you're being more mindful about what goes into your meals. The finishing touch of garlic-infused oil and unsalted butter gives every piece a gorgeous, lightly crisped exterior with rich, savory flavor that needs very little else. A handful of scallion tops and freshly grated Parmesan take it over the top if you want to dress it up. Every ingredient here is straightforward and easy to source, so you know exactly what's going into the bowl — no mystery additives, no processed shortcuts. It's the kind of from-scratch cooking that's deeply satisfying to make and even better to eat.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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