📝 About This Recipe
Experience the soul-warming comfort of traditional Italian dumplings without the gluten. These gnocchi are crafted using starchy Russet potatoes and a precise blend of gluten-free flours to achieve a pillowy, melt-in-your-mouth texture that rivals any trattoria in Rome. Perfectly ridged to catch every drop of sauce, this recipe proves that dietary restrictions never have to compromise authentic flavor or delicate structure.
🥗 Ingredients
The Gnocchi Dough
- 2 lbs Russet Potatoes (unpeeled, scrubbed clean)
- 1 1/4 cups Gluten-Free All-Purpose Flour Blend (plus more for dusting; ensure it contains xanthan gum)
- 1 large Egg (lightly beaten)
- 2 tablespoons Ricotta Cheese (drained of excess moisture; adds richness)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 teaspoon Fine Sea Salt
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
Brown Butter & Sage Sauce
- 6 tablespoons Unsalted Butter (high quality)
- 12-15 pieces Fresh Sage Leaves (whole)
- 1 clove Garlic (thinly sliced)
- 1 teaspoon Lemon Juice (to brighten the fats)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil and cook for 30-35 minutes until fork-tender but not falling apart.
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2
Drain the potatoes and let them sit for 2 minutes. While still hot, peel the skins off using a clean kitchen towel to protect your hands.
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3
Pass the hot potatoes through a potato ricer onto a clean, parchment-lined baking sheet. Spread them out in an even layer to allow steam to escape for 5-10 minutes. Moisture is the enemy of light gnocchi!
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4
In a large bowl, combine the riced potatoes, 1 cup of the flour, salt, nutmeg, and Parmesan cheese. Create a well in the center.
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5
Pour the beaten egg and ricotta into the well. Gently fold the ingredients together using a bench scraper or your hands until a soft dough forms.
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6
Turn the dough onto a surface lightly dusted with GF flour. Knead very gently for about 1 minute until smooth. Do not overwork, or the gnocchi will become gummy.
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7
Divide the dough into 6 equal portions. Roll each piece into a long rope about 1/2 inch thick.
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8
Cut the ropes into 1-inch pieces. For traditional ridges, roll each piece over a gnocchi board or the tines of a fork.
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9
Place the formed gnocchi on a baking sheet dusted with flour, ensuring they do not touch.
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10
Bring a large pot of salted water to a gentle boil. In a separate large skillet, melt the butter over medium heat until it begins to foam and turn golden brown.
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11
Add sage leaves and garlic to the butter. Fry until the sage is crisp and the butter smells nutty. Stir in the lemon juice and turn heat to low.
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12
Drop the gnocchi into the boiling water in batches. They are done when they float to the surface (usually 2-3 minutes).
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13
Use a slotted spoon to transfer the floating gnocchi directly into the brown butter skillet. Toss gently to coat.
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14
Increase the skillet heat to medium-high for 1 minute to slightly crisp the edges of the gnocchi. Season with cracked pepper.
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15
Serve immediately with extra grated Parmesan and the crispy sage leaves on top.
💡 Chef's Tips
Always boil potatoes with the skins on to prevent them from absorbing excess water. Use a potato ricer rather than a masher for the airiest possible texture. If the dough feels too sticky, add more GF flour one tablespoon at a time, but keep it as soft as possible. Test one gnocchi in the boiling water first; if it falls apart, knead a little more flour into the dough. Avoid a rolling boil; a gentle simmer prevents the delicate gluten-free structure from breaking apart.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or Vermentino to cut through the rich butter sauce. Serve alongside a simple arugula salad with lemon vinaigrette for a fresh contrast. Add sautéed oyster mushrooms to the brown butter for an earthy, umami-rich variation. Complement with warm gluten-free focaccia to soak up the remaining sage butter. For a red wine pairing, choose a light-bodied Chianti or Barbera.