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Gluten-Free Gnocchi with Butter & Sage

9-Oct-2017

Here is our second recipe for the marvellous gnocchi, which in this case happens to be gluten-free as well! Many people are scared about this preparation, at least as many as those who think that gnocchi contain eggs, which is not only false, but also not a part of the traditional Italian preparation. That being said, gluten-free gnocchi are much easier to make than regular gnocchi, as there is no concern of over-kneading the dough since there is no gluten that can be… well, over-kneaded. The “butter and sage” part of the dish, is nothing more than our favourite way to eat gnocchi . However, feel free to use the basic gnocchi preparation and to dress those soft pillows of flavour with any sauce you prefer!

Ingredients[ ounces / grams ]
40gdairy-free yogurt
200gfloury potatoes, boiled and peeled
80gpotato starch
15gdairy-free butter
15 leavessage, torn
black pepper
salt
1.4ozdairy-free yogurt
7ozfloury potatoes, boiled and peeled
2.8ozpotato starch
0.5ozdairy-free butter
15 leavessage, torn
black pepper
salt
Instructions
  1. Mix the yogurt with a pinch of salt and pepper.
  2. Press the potatoes through a potato ricer, add the yogurt mixture, and stir to combine.
  3. Add the starch, and work the ingredients together to create a dough. Form a ball with your hands, and let the dough rest for 20 min.
  4. Cut a 40 grams (1.4oz) 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.
  5. For the sauce, melt the butter, gently fry the sage in it, and add a little salt and pepper.
  6. 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.
  7. 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. 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 it back to its original consistency and elasticity.
Yield, Times and Info
Makes: 2 servings
Nutritional Info
Serving Size: 1 serving (½ recipe)       Calories: 300kcal       Carbohydrate: 57.6g       Sugar: 1.9g       Fiber: 2.5g       Fat: 5g       Protein: 3.5g       Sodium: 12mg       Water: 95g      
Caloric Ratio
80% Carbs
15% Fats
5% Proteins

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Categories: Main Dishes, Pasta and Grains Tags: Christmas, Gluten-Free, Italian cuisine

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