Tree Nut Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of dish that makes you feel like you actually know what you're doing in the kitchen. Baking the russet potatoes instead of boiling them is the real secret here — it drives out excess moisture so the dough comes together with just rice flour, egg, and seasoning, no almond flour or nut-based substitutes anywhere in sight. That also means anyone avoiding tree nuts can dig in without a second thought, since every ingredient is straightforward and easy to verify. The rice flour keeps the texture light and tender while giving the dough just enough structure to roll and cut cleanly. A quick finish in garlic-infused oil and butter gets the outsides beautifully crisp and golden, which is honestly the best part. A shower of Parmesan and fresh scallion tops pulls everything together into something that feels restaurant-worthy but comes together in your own kitchen. Serve it immediately straight from the pan and watch it disappear.
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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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