Gluten-free potato gnocchi with sage-butter sauce and Parmesan

Homemade potato gnocchi with not a trace of gluten, finished with aromatic sage butter and freshly grated Parmesan. Comfort food at its best.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook 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.