Gut Friendly Potato Gnocchi
Pillowy, golden-edged, and deeply satisfying, these potato dumplings are the kind of comfort food that feels indulgent without the digestive regret that often follows a heavy pasta night. The secret is baking the russet potatoes rather than boiling them — it drives out excess moisture so the dough comes together with less flour, keeping the gnocchi tender instead of gummy or dense. Rice flour steps in where all-purpose wheat flour typically lives, making this a genuinely gut-friendly option that doesn't sacrifice that classic soft, chewy bite. Garlic-infused oil delivers all the savory depth of garlic without the fructans that can trigger sensitivity, and the finishing butter gives each piece a gorgeous, lightly crisped crust in the pan. Scallion tops add a mild, fresh pop of color and flavor without the harder-to-digest white parts. This is the kind of recipe that proves eating with your gut in mind doesn't mean settling for bland or boring — it just means cooking a little smarter.
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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.
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