Low Sodium Gluten Free Potato Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Pillowy potato gnocchi start with russet potatoes, riced while still warm for that signature light, cloud-soft texture, then brought together with egg, warm nutmeg, and a blend of rice flour and tapioca starch for structure. The dough gets rolled into ropes, cut into pillows, and given the classic fork-ridge treatment before a quick simmer sets each piece. From there, a hot skillet with butter and olive oil crisps the exterior into golden, lacy edges while the inside stays tender and pillowy. Finished with a scatter of fresh parsley, it's the kind of dish that feels restaurant-worthy but comes together entirely in your own kitchen. This is a solid pick for anyone watching their sodium intake, since you're in full control of every seasoning choice from start to finish. Serve it straight from the pan while the edges are still sizzling for the best texture.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 4 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 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 ground black pepper
⅛ tsp freshly grated nutmeg
¾ cup rice flour, plus more for dusting
2 tbsp tapioca starch

For pan-searing

2 tbsp unsalted butter
1 tbsp olive oil
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, finely chopped (optional)
freshly grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the whole, unpeeled potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook until a skewer or knife slides through the center with no resistance, about 25–30 minutes. Drain and let cool just enough to handle.
2
Peel the potatoes while still warm, then pass them through a potato ricer or grate them on the large holes of a box grater onto a clean, lightly rice-flour-dusted work surface. Spread them out and let the steam escape for 3–4 minutes — the drier the potato, the lighter the gnocchi.

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