Gluten Free Vegan Gnocchi with Sage Brown Butter

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Gluten Free Vegan Gnocchi with Sage Brown Butter

These pillowy little dumplings start with russet potatoes baked until deeply tender, then riced into a light, fluffy base — the secret to gnocchi that stays soft instead of dense. Once shaped and ridged, they're boiled just until they float, then finished in a skillet where crisp sage leaves and toasted pine nuts turn golden and fragrant. A finishing splash of lemon juice and nutritional yeast adds a savory, almost cheesy depth without a drop of dairy in sight, and a scatter of flaky sea salt at the end brings every bite into focus. It's rustic, comforting, and satisfying enough for a weeknight dinner or a dinner-party centerpiece. This one earns a permanent spot in a gluten free recipe box, and it's every bit as good as the version you remember from your favorite Italian spot.

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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 all-purpose flour, plus more for dusting
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg

For the sage brown butter

6 tbsp vegan butter
16 fresh sage leaves
2 tbsp pine nuts
2 tbsp nutritional yeast
½ tsp kosher salt, or to taste
1 tbsp fresh lemon juice

For serving

flaky sea salt, 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 work surface. Spread the riced potato out and let it steam for 2–3 minutes until no visible steam rises — dry potato makes lighter gnocchi.

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