Pregnancy Friendly Gluten Free Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
1 cup rice flour, plus more for dusting
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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¼ cup tapioca starch
1 large egg
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 tsp fine salt
¼ tsp freshly grated nutmeg

For the brown butter sauce

4 tbsp unsalted butter
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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