Walnut Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, this homemade gnocchi is the kind of dish that makes you wonder why you ever bought the shelf-stable version. Baking the russet potatoes instead of boiling them is the real secret here — it drives out moisture so the dough stays light and tender without needing a heavy hand with the flour. Rice flour steps in as the binding agent, keeping everything cohesive while adding a subtle delicacy to each little dumpling. The finish in a skillet with garlic-infused oil and butter gives the gnocchi irresistible crispy undersides that a simple boil could never deliver. Optional Parmesan and scallion tops round out the plate with savory, fresh contrast. Tree nut concerns can make restaurant pasta dishes a gamble, but every ingredient here is straightforward and easy to verify, so you can cook and serve with total confidence. This is comfort food at its most honest — simple technique, real ingredients, and a result that genuinely impresses.
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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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