Low Histamine Potato Gnocchi
Soft, pillowy, and pan-crisped to a golden finish, these potato dumplings are pure comfort food done right. Managing a low-histamine diet can make pasta night feel complicated — aged cheeses, fermented sauces, and store-bought doughs are all common triggers — but this recipe keeps things clean and simple from start to finish. Baking the russet potatoes instead of boiling them draws out excess moisture, which means you need less flour and end up with a lighter, more delicate texture. Rice flour steps in as the binder, making the dough naturally gentle on the gut without sacrificing that satisfying chew. The finishing step — a quick toss in butter and garlic-infused oil — delivers rich, savory flavor without leaning on anything fermented or processed. Scallion tops and a little Parmesan are offered as optional garnishes, so you can easily tailor the dish to your own tolerance level. It's the kind of meal that feels indulgent but works hard to keep your plate worry-free.
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)
Can be omittednutmeg
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)
Can be omittedparmesan cheese
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!