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Turmeric Mashed Potato Gnocchi

An adaptable pasta alternative for those with chewing and swallowing challenges.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups smooth mashed potatoes skins removed
  • 1/4 tsp ground turmeric
  • 1-2 tbsp potato starch or corn starch amount varies by level, see below
  • Salt to taste
  • Optional: 1-2 tbsp soft grated Parmesan or nutritional yeast for flavor

Equipment

  • Large pot (for boiling potatoes)
  • Potato masher or ricer
  • Mixing bowl
  • Spoon or piping bag
  • Steamer basket or pan for sautéing
  • Tray for shaping gnocchi

Method
 

  1. Peel, boil, and mash your potatoes until very smooth. Let them cool until warm.
  2. In a bowl, combine mashed potatoes with turmeric, salt, and 1 tablespoon of starch. If adding Parmesan or nutritional yeast, mix that in too.
  3. Stir gently; you want a soft, cohesive mixture that holds its shape but stays light. If the mixture feels too sticky or loose, add a little more starch, 1 tsp at a time.
  4. Dust a tray lightly with starch. Using a spoon or your hands, roll small portions of dough into soft logs or bite-size pillows. (For higher levels of modification, scoop or pipe the mixture instead of rolling.)
  5. For soft and tender gnocchi: steam the pieces for 4–5 minutes until heated through. For more traditional gnocchi: you can also pan-sauté gently in butter or oil until just golden
  6. Plate with your favorite sauce: herbed butter, soft cream sauce, pureed vegetables, or meat sauce depending on your needs

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): We want absolutely no chew needed; just a silky, spoonable puree. To achieve, skip the starch, and loosen the mash with a splash of broth or milk. You can use sandwich bags for piping or spoons to develop a presentation like a pile of gnocchis and then drizzle with a sauce, mixing in parmesan or yeast to thicken as needed.
  • Minced & Moist 5 (MM5): To get tiny, soft pieces that hold shape but squash easily with the tongue, mix in ~1 tbsp starch to help hold shape. Scoop or pipe little pillows.
  • Soft & Bite-sized 6 (SB6): For small soft bites that break apart with gentle pressure (no chewy crusts!), add 1.5–2 tbsp starch. Shape into small gnocchi using a fork and steam, or pan-sauté very gently to keep them soft.
  • Easy to Chew 7 (EC7): Same as Soft & Bite-Sized above.
Macro Adjustments:
  • Protein: Stir in a scoop of unflavored or lightly flavored whey isolate or collagen peptides, add soft cheese (ricotta, mascarpone) or plain Greek yogurt to the mash or serve with a high-protein topping (soft shredded chicken, pureed beans, or minced meat sauce) modified for your level.
  • Fats: If using dairy, you can choose different levels of fat content to adjust totals, or even add in avocado puree for additional healthy fats that don't effect texture too drastically.
  • Carbs: Replacing part of the potatoes with cauliflower can help reduce carb count, as well as playing with the ratio of a protein based topping on the gnocchi.
Dietary Swaps:
  • Gluten-free: This recipe is naturally gluten-free.
  • Dairy-free/Vegan: Swap in plant based milks, oils and nutritional yeast for a cheesy flavor.
Low-Spoons Shortcuts:
  • Prepare and swap in instant potatoes
  • Prep in parts: Boil potatoes ahead of time they hold well in fridge for 2–3 days.
  • Batch & freeze: Make a double batch and freeze uncooked gnocchi on a tray, then store in a freezer bag. Steam them directly from frozen when ready.
  • Simplify shaping and cooking: Just scoop dough with a small spoon or pipe it into small shapes. Steaming is gentler and doesn't require you to stand over a hot pan.
  • Low cleanup: Mix dough in the pot you mashed potatoes in to avoid extra bowls. Line trays with parchment so shaping and freezing are no-stick and easy to clean.