Seed Oil Free Potato Gnocchi
Pillowy, golden-edged gnocchi made entirely from scratch — this is the kind of dish that feels like a restaurant splurge but comes together in your own kitchen with just a handful of wholesome ingredients. Baking the russet potatoes instead of boiling them is the real secret here: it drives out excess moisture so the dough stays light and you need far less flour to bring it together. Rice flour steps in as the binder, keeping things tender while also making the recipe naturally gluten-free as a bonus. The finishing step — tossing the cooked gnocchi in a skillet with unsalted butter and garlic-infused oil — gives each piece those irresistible crispy edges without a drop of refined vegetable or seed oil in sight. Store-bought gnocchi and many restaurant versions are often finished in canola or sunflower oil, so making this at home puts you fully in control of what hits the pan. A scatter of fresh scallions and finely grated Parmesan over the top adds brightness and a little salty depth that ties the whole bowl together. This is comfort food done right, and once you've had it fresh, the boxed stuff simply won't cut it anymore.
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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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