Low Iodine Vegan Gnocchi with Sage Brown Butter
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lbs russet potatoes (about 3 medium)
- 1 cup all-purpose flour, plus more for dusting
- 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)
Can be omittedflaky sea salt
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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