Fructose Free Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these potato dumplings are the kind of comfort food that feels like a restaurant treat made right in your own kitchen. Baking the russet potatoes instead of boiling them is the secret weapon here — it drives out excess moisture so the dough stays light and tender without needing a heavy hand with the flour. Rice flour stands in for all-purpose wheat flour, keeping the ingredient list clean and fructose-friendly without sacrificing that soft, delicate bite. Garlic-infused oil delivers all the savory depth of garlic without the fructans that make whole garlic a problem, so the finishing sauce is both safe and genuinely delicious. A quick pan-sear in butter and that infused oil gives each piece a crisp, golden underside that adds just the right contrast to the fluffy interior. Finished with a scatter of scallion tops and a dusting of Parmesan, this is a dish that looks impressive but follows a straightforward, approachable method from start to finish.
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 lb russet potatoes (about 3 large)
- 1 cup rice flour, plus more for dusting
- 1 large egg
- ¾ tsp fine salt
- ¼ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg (optional)
For boiling
- 1 tbsp salt (for the boiling water)
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)
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!