Home Made Gluten Free Gnocchi

home made gnocchi with sage butter

Homemade Gluten Free Gnocchi with Sage Butter

Ingredients (for 3 people) :

• 1 kg starchy potatoes

• 150 g flour (plus extra for dusting) (I used my GF flour mix plus extra rice flour)

• 2 egg yolks

• 80 g butter or more if desired

• ½ bunch of fresh sage

• Salt & pepper

• Parmesan cheese/nutritional yeast (optional, for serving)

Instructions:

1. Cook the Potatoes

Place the potatoes (with skin) in a pot of cold water. Bring to a boil and cook until tender. Drain and let cool slightly, then peel.

2. Prepare the Dough

Lightly flour your work surface. Press the still-warm potatoes through a potato ricer onto the floured surface. Add egg yolks, flour, a very generous pinch of salt. Gently knead the ingredients together until a smooth dough forms—avoid overworking it. The dough should be dry, not sticky. If sticky, use more flour.

3. Shape the Gnocchi

Cut off a portion of the dough and roll it into a finger-thick rope. Slice into bite-sized pieces using a knife. Repeat with the remaining dough. Place on a tray with parchment paper.

4. Cook the Gnocchi

Bring a large pot of generously salted water to a boil. Drop in the gnocchi and cook until they rise to the surface—this means they’re done. Scoop them out with a slotted spoon.

5. Make the Sage Butter

While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Finely slice the sage leaves and add them to the butter. Let them sizzle gently—reduce the heat if needed to avoid browning the butter too much.

6. Finish & Serve

Add the cooked gluten free gnocchi to the sage butter. Increase the heat slightly and toss gently to coat. Grate in some fresh Parmesan, season with salt and pepper, and serve warm.

- for extra fun, you can experiment with sweet potatoes. Enjoy!! xx M

gluten free gnocchi on a tray