Low FODMAP Gluten Free Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Pillowy potato gnocchi start with baked russet potatoes riced until fluffy, then bound together with rice flour, tapioca starch, and a single egg for a tender, pillowy bite without any wheat-based dough to worry about. Each piece gets a quick simmer until it floats, then a finishing turn in a skillet where butter is cooked down with fresh sage until deeply nutty and fragrant. That final sear gives the gnocchi a lightly crisped edge while the inside stays soft and pillowy, and a light dusting of grated Parmesan on top brings a salty, savory finish. It's a comforting, restaurant-style plate that comes together with pantry staples and a little hands-on rolling, and it's a genuinely solid choice for a low FODMAP table. Brown butter and sage is a classic combo for a reason, and here it lets the potato flavor shine through in every forkful.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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
¼ tsp black pepper

For serving

parmesan cheese, freshly grated, for serving (optional)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!