Mediterranean Diet Friendly Gluten Free Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Mediterranean Diet Friendly Gluten Free Gnocchi

Pillowy potato gnocchi, hand-rolled and pressed with fork ridges for that classic bite, get a quick pan-sear until golden and lightly crisped on one side. Fresh sage leaves crackle in the pan alongside them, perfuming the kitchen with that warm, herbal aroma that makes this dish feel like a trattoria staple. Riced baking potatoes give the dough its light, fluffy interior, while rice flour and tapioca starch keep everything tender and hold their shape through a rolling boil. A finishing crack of black pepper and a shower of freshly grated Parmesan bring salty depth to every bite. It's a comforting, satisfying plate of pasta that fits easily into a Mediterranean-style spread, especially alongside a simple salad or roasted vegetables. Serve it straight from the skillet while the edges are still crisp for the best texture.

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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)

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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