Anti Inflammatory Gluten Free Potato Gnocchi
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lbs russet potatoes (about 4 medium)
- 1 large egg
- 1 tsp fine salt
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- freshly grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
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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