Mediterranean Diet Friendly Gluten Free Potato Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Mediterranean Diet Friendly Gluten Free Potato Gnocchi

Pillowy potato gnocchi start with russet potatoes riced while still warm for the lightest possible texture, then get bound together with rice flour and tapioca starch and gently seasoned with nutmeg and black pepper. Rolling and cutting them into little pillows, then boiling until they float, gives you that classic tender bite before they hit the skillet. A quick pan-sear in olive oil crisps up the edges beautifully, turning each piece golden and irresistibly crackly on the outside while staying soft within. Finished with a scatter of fresh parsley, this is comfort food built on real, whole ingredients — potatoes, herbs, good olive oil — the kind of simple, produce-forward cooking that fits naturally into a Mediterranean-style plate. It's a satisfying dish you can build a full meal around, whether alongside a simple salad or roasted vegetables, and it holds up as a genuine go-to for anyone eating this way.

About Fig

Fig 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 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
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 tip
Use 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)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!