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Home Glutenvrije aardappelgnocchi met salie-botersaus en parmezaan

Gluten-free Comfort food Vegetarian Italian Main course

Making gnocchi sounds complicated, but with a few good potatoes and rice flour you can put something special on the table. This version is naturally gluten-free and tastes just as soft and airy as the classic. The sage-butter sauce does the rest: simple, fragrant and just right. A recipe to share and to remember.

x_ckl_recipe_markerGluten-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. How to make gluten-free potato gnocchi with sage-butter sauce and Parmesan? Main course Italian 4 personen 30 min 5 min 60 min

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.

Gluten-free Comfort food Vegetarian Italian Main course 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 Large pot Potato ricer or masher Mixing bowl Skillet Slotted spoon Grater Cutting board Knife Potato Masher potato-masher Pressing & Grating pressing-and-grating Cooking Pot cooking-pot Cast Iron Frying Pan cast-iron-skillet WMF Potato Masher Profi Plus - 29 cm WMF Aardappelstamper BEKA Cooking Pot with Glass Lid - Cicla - Stainless Steel - Ø 20 cm - 2.8 Liters - Suitable for all heat sources Beka Kookpan KitchenAid Classic Potato Masher Empire Red 25.5 cm KitchenAid Aardappelstamper Sola Frying Pan Ceramic Deluxe ø 24 cm - Induction Suitable - Ceramic Non-Stick Coating Sola Koekenpan

Recipe

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.

Course	Main course
Kitchen	Italian
Servings	4 personen

Preparation time

Preparation time	30 min
Stiffen up min.	5 min
Total	60 min

Equipment

Large pot
Potato ricer or masher
Mixing bowl
Skillet
Slotted spoon
Grater
Cutting board
Knife

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

How to make gluten-free potato gnocchi with sage-butter sauce and Parmesan?

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.

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The key to good gnocchi is the potatoes. Always choose floury potatoes and make sure they are as dry as possible after cooking. The less moisture, the less flour you need and the lighter the result. A potato ricer gives the finest texture.

Got leftover gnocchi? Store them raw on a floured plate in the refrigerator for up to a day. You can also freeze them: place them spaced apart on a baking sheet, freeze until firm and then transfer to a bag. That way you always have a quick, gluten-free meal on hand.

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