Gluten Free Gnocchi

Pillowy, golden-edged, and tossed in a nutty brown butter sauce with crispy sage — this is the kind of comfort food that feels completely indulgent without a single gram of wheat flour in sight. The secret to getting the texture right lies in baking the potatoes until they're completely tender, then letting the riced flesh steam dry before you work in the dough. That extra patience means you need less flour overall, which keeps the gnocchi light and delicate rather than dense or gummy. Rice flour and tapioca starch do the heavy lifting here, giving the dough just enough structure to hold its shape while staying soft enough to melt in your mouth. The brown butter sauce comes together in minutes — butter, sage, salt, and pepper — and the gnocchi get a quick sear in the pan so each piece picks up a gorgeous golden crust. A shower of freshly grated Parmesan over the top is optional, but honestly, don't skip it. This recipe serves four and is the kind of meal that makes people forget they're eating anything other than the real thing.

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