Mediterranean Diet Friendly Potato Gnocchi

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Mediterranean Diet Friendly Potato Gnocchi

Pillowy potato gnocchi start with baked russet potatoes, which keep the dough light and tender compared to boiling. Rice flour and a single egg bring everything together into a soft dough that gets rolled, cut, and given those classic fork ridges to catch every bit of sauce. After a quick simmer, the gnocchi get finished in a hot skillet with garlic-infused oil until the edges turn golden and lightly crisp, giving each bite a savory, toasty edge. A scattering of fresh scallions and a light dusting of Parmesan add brightness and a little salty depth right before serving. It's a simple, vegetable-forward dish built around good olive oil and pantry staples, which makes it a natural fit for a Mediterranean-style table. Serve it as a light main or alongside a simple salad for an easy, satisfying meal.

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Ingredients

4 servings

For the gnocchi

2 lb russet potatoes (about 3 large)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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