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Gluten-Free Gnocchi with Butter & Sage
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INGREDIENTS FOR 2 SERVINGS:
40g dairy-free yogurt
200g floury potatoes, boiled and peeled
80g potato starch
15g dairy-free butter
10 sage leaves, torn
black pepper
salt
STEPS
- Mix the yogurt with a pinch of salt and pepper.
- Press the potatoes through a potato ricer, add them to the yogurt mixture, and stir to combine.
- Add the starch and work the ingredients together to create a dough. Form a ball with your hands, and let it rest for 20 min.
- Cut a 40 grams piece of dough from the ball, roll it by hand to form a sausage, and cut it into gnocchi. Keep the gnocchi separated on a piece of greaseproof paper ready to be cooked.
- For the sauce, melt the butter, gently fry the sage in it, and add a little salt and pepper.
- Cook the gnocchi for 1 minute or until they rise to the surface, drain them, combine them with the condiment in the pan - and a little water from the pot if necessary - and stir well.
- Add dairy-free cheese to taste, serve, and enjoy.
SUBSTITUTIONS and TIPS
- The gnocchi can be made with a variety of different flours and starches, but superfine ones work much better. Our favourite choices are potato starch - for easy-to-handle and slightly chewy gnocchi - and fine rice flour, for gnocchi that are a little sticky to the touch, but with no chewiness whatsoever. The fine rice flour we use is the kind that can be found in Asian supermarkets.
- The gnocchi dough can be kept in the fridge for 2 days, wrapped in cling film. To make it easier to handle after it has been in the fridge, take it out 1 hour in advance and work it by hand for about a minute before making the gnocchi, to bring the dough back to its original consistency and elasticity.
40g dairy-free yogurt
200g floury potatoes, boiled and peeled
80g potato starch
15g dairy-free butter
10 sage leaves, torn
black pepper
salt
STEPS
- Mix the yogurt with a pinch of salt and pepper.
- Press the potatoes through a potato ricer, add them to the yogurt mixture, and stir to combine.
- Add the starch and work the ingredients together to create a dough. Form a ball with your hands, and let it rest for 20 min.
- Cut a 40 grams piece of dough from the ball, roll it by hand to form a sausage, and cut it into gnocchi. Keep the gnocchi separated on a piece of greaseproof paper ready to be cooked.
- For the sauce, melt the butter, gently fry the sage in it, and add a little salt and pepper.
- Cook the gnocchi for 1 minute or until they rise to the surface, drain them, combine them with the condiment in the pan - and a little water from the pot if necessary - and stir well.
- Add dairy-free cheese to taste, serve, and enjoy.
SUBSTITUTIONS and TIPS
- The gnocchi can be made with a variety of different flours and starches, but superfine ones work much better. Our favourite choices are potato starch - for easy-to-handle and slightly chewy gnocchi - and fine rice flour, for gnocchi that are a little sticky to the touch, but with no chewiness whatsoever. The fine rice flour we use is the kind that can be found in Asian supermarkets.
- The gnocchi dough can be kept in the fridge for 2 days, wrapped in cling film. To make it easier to handle after it has been in the fridge, take it out 1 hour in advance and work it by hand for about a minute before making the gnocchi, to bring the dough back to its original consistency and elasticity.
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