Low FODMAP Potato Gnocchi
Soft, pillowy gnocchi tossed in a golden butter finish is one of those dishes that feels indulgent and deeply comforting — and this version delivers every bit of that without the digestive stress that traditional recipes can bring. The swap from all-purpose wheat flour to rice flour is the key move here, keeping the dough gluten-free and gut-friendly while still producing that tender, cloud-like texture you're after. Baking the russet potatoes instead of boiling them is a smart technique that drives out excess moisture, which means you need less flour overall and end up with lighter, more delicate dumplings. Garlic flavor comes through beautifully via infused oil — all the savory depth, none of the fructans hiding in the actual cloves. A finishing sear in that same garlicky butter-oil blend gives each piece a lightly crisped, golden underside that makes the whole dish feel restaurant-worthy. If you're topping with scallions, stick to the green tops only, which are the safe part and add a fresh, mild bite. This recipe serves 4 and is the kind of weeknight dinner that genuinely doesn't feel like a compromise.
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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)
Can be omittedscallion tops
- 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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