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 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
- To cook potatoes, boil in salted water about 15 minutes or until soft. Drain, let cool and use paring knife to remove skins.
- Use a ricer or fine grater to grate potatoes. (Note: You’ll get about 3 cups of finely shredded potato. This will be sticky.)
- In large bowl, combine potato starch, tapioca flour and spices. Fold in potatoes, then mix together with water until dough forms.
- 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”.
- 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.)
- 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.
- Remove cooked gnocchi from pan, set aside to cool on a cutting board. Repeat cooking steps for remaining batches.
- To serve, drizzle with balsamic glaze and dip into Tuscan herb olive oil.