Vegetarian Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these potato dumplings are the kind of comfort food that feels far more impressive than the effort involved. The technique here is all about keeping things dry — baking the russet potatoes instead of boiling them draws out excess moisture, which means the dough comes together with less flour and the finished gnocchi stay light rather than gummy. Rice flour does the heavy lifting in place of all-purpose, giving each piece a delicate, tender bite with just enough structure to hold its shape. A quick pan-finish in garlic-infused oil and butter creates those irresistible crispy undersides that make homemade gnocchi so much better than anything from a package. Finished with scallion tops and a shower of finely grated Parmesan, this is a fully meat-free dinner that never feels like it's missing anything. Every component on the ingredient list is straightforward and easy to source, so there's no hunting around for specialty items — just honest, vegetable-forward cooking at its best.
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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)
Can be omittedparmesan cheese
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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