Potato Gnocchi that is gluten free and so delicious that you will find yourself tasting the dough before it is even cooked. This is a no fail recipe is one of my absolute favourites and it makes the best gluten free pasta.
This is such an easy dish to make, especially if you cook the potatoes the day before. The thin layer of browned butter, with crispy sage leaves just tops it off for that extra boost of flavour.
Making potato gnocchi is not very complicated at all and although some recipes call for the potatoes to be baked, I find it is quicker to boil them and cook off the excess water.
I went outside the other day to dig under the snow for these sage leaves. They were down quite a way, but I knew where the plant was. It amazes me that they are still so good considering the cold weather we have had. Fresh herbs through out the winter are amazing. Even if they are a little frozen!
Thanks to my brother Dave who is an amazing chef, for helping me create this gluten free potato gnocchi recipe!
What variety of potato should I use for this potato gnocchi recipe?
I recommend using a Russet potato or a similar variety that does not have a lot of extra moisture. Baby potatoes will not work well for this recipe.
What can I use instead of a gnocchi board?
You can use a fork for the detailed lines on the dough but it is not necessary at all and you can shape the dough with out this look!
What is the best way to reheat the potato gnocchi?
The best way to reheat this potato gnocchi is to fry them in a frying pan with a little oil to crisp them up. The gnocchi are so good this way!
Potato Gnocchi Gluten Free
Ingredients
- 175 g white rice flour
- 100 g parmesan cheese grated
- 500 g peeled potatoes about 4
- 4-5 small garlic cloves
- 1 tbsp butter or olive oil for potatoes
- 1/4 tsp dried sage or fresh sage leaves
- 1 tsp salt
- 1/4 tsp pepper
- rice flour for shaping
For the Sauce
- 6-10 fresh sage leaves or 1/4 tsp dried sage
- 1 tbsp butter
- 1 tsp salt
- pepper
Instructions
- In a medium saucepan, cook the potatoes in water until they are just tender, then drain and leave them in the pot to cook off any remaining water. Make sure there is no remaining water in the pot and cool the potatoes to a lukewarm temperature.
- Place 1/2 of the potato into a blender with the cheese, butter, salt and pepper and blitz until the mix is just combined.
- In a large bowl, mash the remaining potato and transfer the potato and cheese mix from the blender into the bowl before mixing in the flour and the sage.
- On a well floured surface, roll the dough with a rolling pin into a rectangle that is 1/4 of an inch (0.64 cm) thick.
- With a knife or a bench cutter, cut the dough into 8 or 9 evenly spaced strips and then cut them in the opposite direction to create small squares about 0.75 inches (2cm) wide. Lightly roll each piece on a board or fork to create the typical gnocchi look.
- Place each piece of gnocchi onto a sheet of baking paper and let it sit uncovered while preparing the remaining gnocchi.
- Bring a saucepan of water to a rolling boil and cook the gnocchi for 3-4 minutes without overcrowding them and until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi to a large serving bowl.
- In a large frying pan on medium heat, cook the butter, salt and the sage leaves for about minutes until the butter browns nicely without burning and the sage leaves are slightly crisp.
- Pour the browned butter and sage over the gnocchi and serve.
- If you prefer you can fry the gnocchi for a couple of minutes in the pan to brown them before serving or reheat any leftovers this way the following day.
- Note: Each batch may vary depending upon the potatoes and how wet they are. Add a little more flour if the dough is too wet.
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