Low Sodium Potato Gnocchi

Total time1 hr 10 min

Prep time40 min

Cook time30 min

These pillowy potato dumplings start with baked russet potatoes, which keep the texture light and fluffy in a way boiling never quite achieves. Riced potato gets folded with rice flour and a beaten egg into a soft, tender dough, with black pepper and a touch of nutmeg adding warmth without any heavy seasoning. Once shaped and boiled just until they float, the gnocchi get a quick finish in a skillet with unsalted butter and garlic-infused oil, crisping up golden on the outside while staying soft and cloud-like inside. A scatter of sliced scallions on top brings a fresh, savory bite that lets the potato flavor lead. It's an easy dish to bring together from scratch, and it holds up as a satisfying, flavorful option for anyone following an added salt–free way of eating.

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 lb russet potatoes (about 3 large)
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 cup rice flour, plus more for dusting
1 large egg
¾ 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
¼ tsp freshly grated nutmeg (optional)

For boiling

1 tbsp salt (for the boiling water)
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For finishing

2 tbsp unsalted butter
2 tbsp garlic-infused oil

For serving

¼ cup scallion tops, thinly sliced (optional)
¼ cup parmesan cheese, finely grated (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, place directly on the oven rack, and bake for 50–60 minutes, until a skewer slides through the center with no resistance. (Baking rather than boiling keeps the potatoes dry, which is essential for light gnocchi.)
2
While the potatoes are still hot, halve them and scoop the flesh into a potato ricer or press through the large holes of a box grater onto a clean, lightly rice-flour-dusted work surface. Spread the riced potato out and let it steam for 3–4 minutes until no visible steam rises — the drier the potato, the less flour you'll need.

Want the full recipe?

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