Soy Free 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 in your own kitchen. 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 every component completely free of soy while also giving the gnocchi a delicate, slightly crisp exterior when they hit the butter and garlic-infused oil in the skillet. That finishing step is where the magic really happens: the gnocchi go from soft and pillowy to beautifully caramelized on the outside, with a nutty, savory aroma that fills the whole kitchen. A shower of Parmesan and fresh scallion tops pulls everything together into a dish that looks and tastes far more impressive than the ingredient list suggests. Store-bought gnocchi can be a minefield of additives and hidden soy derivatives, so making your own means you know exactly what's in every bite. This is the kind of recipe you'll want to bookmark for a cozy weeknight dinner or a low-key dinner party where you want to quietly blow everyone away.
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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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