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!
- Mix the yogurt with a pinch of salt and pepper.
- Press the potatoes through a potato ricer, add 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 the dough rest for 20 min.
- 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.
- 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.
- 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.