Anti Inflammatory Gluten Free Gnocchi
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lbs russet potatoes (about 3 medium)
- 1 cup rice flour, plus more for dusting
- ¼ cup tapioca starch
- 1 large egg
- 1 tsp fine salt
- ¼ tsp freshly grated nutmeg
For the brown butter sauce
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 8 fresh sage leaves
- ½ tsp salt, plus more for the pasta water
- ¼ tsp black pepper
For serving
- parmesan cheese, freshly grated, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
- 2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on the large holes of a box grater onto a clean, lightly rice-flour-dusted work surface. Spread the riced potato out and let it steam for 3–4 minutes until no visible steam rises — the drier the potato, the less flour you will need.
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