GERD Friendly Potato Gnocchi

Total time1 hr 10 min

Prep time40 min

Cook time30 min

4.9

(24)

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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
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
¼ tsp freshly grated nutmeg (optional)

For boiling

1 tbsp salt (for the boiling water)

For finishing

2 tbsp unsalted butter
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 tbsp garlic-infused oil

For serving

¼ cup scallion tops, thinly sliced (optional)
Ingredient note
Scallion appears here only as an optional add-on, and the recipe uses just about 1 1/4 tablespoons per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallion, please tap it and change its rating to Red.
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.

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