Low FODMAP Gluten Free Gnocchi
About FigFig 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)
- 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!