Low FODMAP Gluten Free Potato Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Fluffy homemade gnocchi starts with tender russet potatoes, riced while still warm for the lightest possible texture, then bound together with egg, a touch of nutmeg, and a blend of rice flour and tapioca starch that keeps every piece pillowy without any gluten in sight. Each little pillow gets simmered until it floats, then finished in a skillet with butter and olive oil until the edges turn golden and crisp — that pan-sear step is what gives this version its irresistible contrast of crackly crust and soft, tender center. A scatter of fresh parsley and a dusting of Parmesan bring it all together for a comforting, restaurant-style plate you can pull off at home. It’s a satisfying, ingredient-forward dish that fits neatly into a low FODMAP kitchen, whether you’re serving it as a starter or making a full meal of it. The dough comes together quickly, so this is a great one to add to your regular rotation when you want something cozy and undeniably crave-worthy.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 4 medium)
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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
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)

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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