Wheat Free Vegan Gnocchi with Sage Brown Butter

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Wheat Free Vegan Gnocchi with Sage Brown Butter

Pillowy potato gnocchi start from scratch here, riced hot potato mingling with warm nutmeg and pepper for a dough that's shaped, ridged, and boiled until each piece floats to the top light and tender. The real magic happens in the skillet, where crisped sage leaves and toasted pine nuts turn fragrant in a pool of melted butter until it deepens into a nutty, golden brown. A hit of lemon juice and nutritional yeast at the end gives the whole dish a savory, almost cheesy depth without a drop of dairy in sight. Tossed together, the gnocchi pick up crisp edges and soak in all that toasty, herbaceous flavor before landing in the bowl with a final flurry of flaky salt. It's a comforting, restaurant-worthy plate that happens to work beautifully for a wheat free table, since potato does the heavy lifting in the dough itself. Serve it straight from the skillet while the sage is still crackly and the butter's glossy sheen hasn't faded.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
1 cup all-purpose flour, plus more for dusting
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
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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