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Gluten-Free Potato Gnocchi with Sage Butter

Rice flour and potato starch give these potato gnocchi a wheat-free base. Sage butter keeps the finish simple.

Gluten-Free Potato Gnocchi with Sage Butter

Time and servings

Prep
45 min
Cook
70 min
Total
115 min
Servings
4

Nutrition per serving

Calories
about 480
Protein
7 g
Fat
19 g
Carbs
71 g
  1. Choose boiling or baking

    Choose boiling or baking

    Cover the whole unpeeled potatoes with cold water, bring to a gentle boil, and cook until a thin knife slides easily into the center. Boiling gives a softer, moister base. Alternatively, pierce and bake them at 425°F220°C until equally tender; baking gives a drier base.

  2. Rice the hot potatoes

    Rice the hot potatoes

    Drain boiled potatoes if needed. Peel the potatoes while hot, pass the flesh through a ricer or mash thoroughly with a hand masher, and spread it in an even layer for 5 minutes so surface steam escapes.

  3. Mix the gluten-free dough

    Mix the gluten-free dough

    Whisk about 1 cup130 g of the rice flour with the potato starch and xanthan gum. Fold them into the warm potato with the egg and 1/2 tsp3 g of the salt just until the dough holds together.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into an even rope on a surface lightly dusted with the remaining rice flour only if it sticks. Cut the ropes into bite-size pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.

  7. Make the sage butter

    Make the sage butter

    While the water heats, melt the butter until it foams, add the sage, and cook until the leaves are crisp and aromatic without darkening them. Add the black pepper. Remove the skillet from the heat.

  8. Poach the gnocchi

    Poach the gnocchi

    Lower the gnocchi into the gently boiling water and lift them as soon as they float, letting excess water drain away.

  9. Gluten-Free Potato Gnocchi with Sage Butter

    Coat and serve

    Turn the poached gnocchi gently through the sage butter. Add up to 1 tspup to 6 g of the salt only if needed and serve at once.

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