There is nothing better than homemade gnocchi in a brown butter and sage sauce! It is the simplest dumpling you will make, but also one of the best. It is also great because it is very easy to make gluten free. This gnocchi was completely gluten free and you honestly cannot tell. Paired with this classic brown butter sage sauce, it is simple but delicious.
Key Ingredients & Substitutions:
- Russet Potatoes – The base of the gnocchi. Yukon gold potatoes work too but will yield a slightly denser texture.
- Gluten Free 1-1 Flour – Binds the dough together. I love King Arthur’s or Bob’s Red Mill.
- Egg – Helps hold the gnocchi together. No substitutions.
- Butter, cubed – Browns into a nutty, rich sauce base. No substitution.
- Sage Leaves – The signature flavor of the sauce. Fresh only here, dried will not work the same way. Rosemary is also good here.
- Parmesan, finely grated – Finishes the dish with salty, nutty richness. Pecorino Romano is a great substitute.
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Brown Butter Sage Gluten Free Gnocchi
Prep Time: 20 minutes
Cook Time: 1 Hours 20 minutes
Total Time: 1 Hour 40 minutes
Serves: 2-4
Ingredients:
- 2 lbs russet potatoes
- 1 cup 00 flour or all purpose flour
- 1 egg, whisked
- 1 tsp salt
Brown Butter Sage Sauce
- Half stick of butter, cubed
- 25 sage leaves
- 2 oz parmesan for garnish
Preparation:
STEP 1.
Preheat the oven to 375°F.
STEP 2.
Poke the potatoes all over with a fork. Place them on a sheet tray and bake for 45 minutes to 1 hour, or until they are soft, fork tender, and cooked through.
STEP 3.
Poke the potatoes all over with a fork. Place them on a sheet tray and bake for 45 minutes to 1 hour, or until they are soft, fork tender, and cooked through.
STEP 4.
Dust your countertop with flour. Place the riced potatoes flat on the surface and coat with 2 cups of flour. I like to add a little bit at a time and work the flour in while kneading the dough. Keep adding flour until a soft dough is formed, all while mixing with your hands. Add the salt and knead the dough just until a ball forms. Cut into quarters. Add more flour if the dough is too wet.
STEP 5.
Working with one section at a time, roll the dough out with your hands until it is about 1/2 inch thick. Using a bench scraper or knife, cut into small pieces. Set aside and dust with flour to prevent sticking.
STEP 6.
Cook the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi in batches, avoiding overcrowding the pot. Bring the water back to a low boil. Once the gnocchi floats to the top, remove them with a slotted spoon. Cook all of the gnocchi and set aside.
STEP 7.
In a large pan over medium heat, add the butter. Once it is hot and bubbling, add the sage leaves in and toast for 1 minute until fragrant. Stir in the cooked gnocchi and toss until the butter has browned and the gnocchi is golden brown.
STEP 8.
Remove from the heat and serve, pour the brown butter sauce and sage leaves over the top and enjoy.
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