Pan-Seared Potato Gnocchi

by | Updated: December 4th, 2016 | Read time: 2 minutes

Angel hair, rigatoni, farfalle—pasta comes in endless shapes and sizes, but it’s typically served the same way: on a plate, smothered in steaming red sauce. Of course, there are variations, but you might not find any more creative than this! Gnocchi, a dumpling-like noodle made with potatoes, is given a gluten-free makeover, then pan fried for a chewy-crisp, dippable appetizer that’s delicious dunked in olive oil or your favorite marinara sauce.

Pan-Seared Gnocchi

Pan-Seared Potato Gnocchi

Makes about 64 gnocchi


3 medium baking potatoes
½ cup potato starch
½ cup tapioca starch, plus more for flouring dough when rolling
½ cup water
Spices: ½ tsp. garlic powder, oregano, real salt, black pepper
2 Tbsp. coconut oil for pan-searing gnocchi (per batch)
For serving: balsamic vinegar and Tuscan herb olive oil


  1. To cook potatoes, boil in salted water about 15 minutes or until soft. Drain, let cool and use paring knife to remove skins.
  2. Use a ricer or fine grater to grate potatoes. (Note: You’ll get about 3 cups of finely shredded potato. This will be sticky.)
  3. In large bowl, combine potato starch, tapioca flour and spices. Fold in potatoes, then mix together with water until dough forms.
  4. Cut dough into four pieces. Working with one section at a time, roll out dough out on a clean surface lightly floured with tapioca starch. Roll dough into a long log and cut into pieces about 1” x ½”.
  5. Repeat for remaining three pieces. (Note: Alternatively, you can make half of the gnocchi and wrap the other half of dough and freeze for later use.)
  6. Heat a cast-iron skillet to medium heat and add about 2 tablespoons of coconut oil. Add gnocchi to pan and sprinkle with salt and pepper. Cook about 6 minutes per side, until seared crispy on the outside.
  7. Remove cooked gnocchi from pan, set aside to cool on a cutting board. Repeat cooking steps for remaining batches.
  8. To serve, drizzle with balsamic glaze and dip into Tuscan herb olive oil.