Gnocchis de pommes de terre sans gluten, sauce au beurre et à la sauge, et parmesan

Ingrédients

• 800 g floury potatoes (e.g. Bildtstar or Eigenheimer)
• 100 g rice flour, plus extra for dusting
• 40 g potato starch
• 1 egg (M)
• Salt and freshly ground black pepper
• 60 g butter
• 10 fresh sage leaves
• 50 g Parmesan, freshly grated

Préparation

1. 1

   Cook the potatoes in their skins in plenty of salted water until tender, about 25 minutes. Drain and let them cool slightly.Peel the potatoes and press them immediately through a potato ricer or mash them very finely. Let the mixture steam so the moisture evaporates, at least 5 minutes.Make a well in the potato mixture and add the egg, the rice flour, the potato starch and a pinch of salt. Knead briefly into a cohesive dough. Add as little flour as possible, otherwise the gnocchi will become tough.Divide the dough into equal portions. Roll each portion on a work surface lightly dusted with rice flour into a log about 1.5 cm thick and cut into 2 cm pieces.Optionally press the gnocchi lightly with a fork for the classic ridges. Place them separately on a floured plate.Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches: as soon as they float to the surface, they are done. Scoop them out with a slotted spoon.Melt the butter in a skillet over medium heat. Add the sage leaves and fry until crisp, about 2 minutes. The butter may turn lightly brown for extra nutty flavor.Add the cooked gnocchi to the pan and sauté for 1 to 2 minutes until lightly golden. Season with salt and pepper.Divide the gnocchi among deep plates, grate plenty of Parmesan over them and serve immediately.