Sesame Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of comfort food that feels like a special occasion even on a Tuesday night. 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 while giving each little dumpling a delicate, slightly crisp exterior once it hits the butter and garlic-infused oil in the skillet. That finishing step is where the magic really happens: the gnocchi get a gorgeous golden crust that adds texture and nutty richness to every bite. Store-bought gnocchi and many restaurant versions can be a minefield for anyone avoiding sesame, whether from hidden oils or shared production lines, so making your own from scratch puts you fully in control of every ingredient. Topped with fresh scallion greens and a shower of finely grated Parmesan, this dish is elegant enough to serve to guests but straightforward enough to pull off on a weeknight once you get the hang of it.
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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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