Low FODMAP Vegan Gnocchi with Sage Brown Butter

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Low FODMAP Vegan Gnocchi with Sage Brown Butter

Pillowy potato gnocchi start with russet potatoes baked until fork-tender, then riced for that signature light, cloud-like texture rather than anything dense or gummy. The dough comes together gently and gets rolled, cut, and ridged before a quick simmer, so each piece holds its shape and soaks up sauce beautifully. That sauce is where this dish really shines: vegan butter cooked low and slow until deeply golden and nutty, crisped sage leaves, and toasted pine nuts add layers of savory flavor, finished with a bright hit of lemon juice and a savory boost from nutritional yeast. Every bite lands somewhere between rustic and elegant, with crisped edges on the gnocchi and that glossy, fragrant butter clinging to every piece. It's a comforting, restaurant-worthy plate that fits neatly into a low FODMAP kitchen, especially with the potato base and light aromatics doing the heavy lifting instead of anything heavier. A sprinkle of flaky sea salt at the end ties the whole dish together.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
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 all-purpose flour, plus more for dusting
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg

For the sage brown butter

6 tbsp vegan butter
16 fresh sage leaves
2 tbsp pine nuts
2 tbsp nutritional yeast
½ tsp kosher salt, or to taste
1 tbsp fresh lemon juice

For serving

flaky sea salt, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on the large holes of a box grater onto a clean work surface. Spread the riced potato out and let it steam for 2–3 minutes until no visible steam rises — dry potato makes lighter gnocchi.

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