Nickel Allergy Friendly Gluten Free Potato Gnocchi
About FigFig 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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!