Low Histamine Gluten Free Gnocchi
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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
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
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)
Can be omittedparmesan cheese
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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