Low Sodium Gluten Free Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

These pillowy potato gnocchi get their tender bite from a simple dough of riced russet potatoes, rice flour, and tapioca starch, with a hint of nutmeg and a whisked egg to bring it all together. Once boiled and finished in a skillet, they pick up a beautifully crisp, golden crust from a nutty brown butter sauce studded with crackled sage leaves. A crack of black pepper and a shower of freshly grated Parmesan round things out for serving. The whole process — from ricing hot baked potatoes to shaping and pan-searing the gnocchi — lets you build every layer of flavor yourself, which makes this a great pick if you're keeping a close eye on what goes into your food. It's a comforting, restaurant-quality plate that fits neatly into a low added salt kitchen without losing any of its richness or texture.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 cup rice flour, plus more for dusting
¼ cup tapioca starch
1 large egg
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp freshly grated nutmeg

For the brown butter sauce

4 tbsp unsalted butter
8 fresh sage leaves
½ tsp salt, plus more for the pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

parmesan cheese, freshly grated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on 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 will need.

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