Dairy Free Gluten Free Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Pillowy potato gnocchi start with a simple base of riced russet potatoes, rice flour, and tapioca starch, giving them that classic tender-yet-substantial bite without any wheat in sight. A touch of nutmeg and egg keeps the dough soft and easy to roll and cut into pillowy bites, and boiling them just until they float locks in that light, fluffy texture. From there, the gnocchi get finished in a hot skillet with crisped fresh sage, picking up a gorgeous golden crust and that irresistible nutty aroma sage brings to a pan. Each bite lands crisp on the outside and cloud-soft in the middle, with just enough seasoning to let the potato flavor shine through. It's a comforting, restaurant-style dish that comes together with pantry staples and a little patience, and it's a solid pick for a dairy free dinner rotation.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
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 tip
Use 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)
Omit this
This ingredient likely doesn’t work for the diet.

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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