Vegetarian Gluten Free Gnocchi

Total time1 hr

Prep time40 min

Cook time20 min

Pillowy potato gnocchi start with a simple base of baked russet potatoes, riced until fluffy and worked into a tender dough with rice flour, tapioca starch, and a whisked egg for structure. A touch of nutmeg adds warmth, and each piece gets rolled over the tines of a fork for those classic ridges that catch every bit of sauce. After a quick boil, the gnocchi finish in a skillet of butter cooked until golden and nutty, with crisp sage leaves adding an earthy, aromatic edge. They pick up a beautiful light crust in that brown butter before landing on the plate, finished with a generous shower of freshly grated Parmesan. It's a comforting, restaurant-worthy plate of pasta that fits easily into a vegetarian spread, whether you're serving it as a main or a starter. Cozy, golden, and full of flavor — this is the kind of dish that disappears fast at the table.

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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
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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