afoona
Homemade Potato Gnocchi
Pasta & Rice

Homemade Potato Gnocchi – Gluten-free version

Soft, perfect potato gnocchi in a golden brown butter and sage sauce. A classic Italian dish, suitable even for those who have never made homemade pasta. Gluten-free version: Gluten-free flour blend.

⏱ 1 hr 10 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian
Versions:Original⚖ Pareve🌾 Gluten-free

👨‍🍳 Method

For the Gnocchi

  1. 1
    Cook the potatoes in their skins in salted water about 25 minutes, until they are completely soft.
    StovePot
  2. 2
    Peel while hot and pass through a ricer into a smooth mash.
    PeelerMasher
  3. 3
    Add the flour, egg, salt and nutmeg and knead gently, just until the dough is no longer sticky.
    💡Knead little and use as little flour as possible: overkneaded dough makes tough, rubbery gnocchi.
  4. 4
    Roll into ropes, cut into pillows of about 2 cm and press each one with the back of a fork.
    Knife
  5. 5
    Cook in boiling salted water in batches until the gnocchi float, then 30 seconds more, and lift out with a slotted spoon.
    ⚙ Cooking in salted waterStovePotSlotted spoon
    💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.

To assemble

  1. 6
    Heat the butter in a wide pan.
    ⚙ Pan-fryingStoveFrying pan
  2. 7
    Add the sage leaves and fry for 2 minutes, until crisp.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  3. 8
    Add the cooked gnocchi and stir for 1–2 minutes, with a little of the cooking water if needed.
    💡Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.
  4. 9
    Season with salt and black pepper and serve with the Parmesan.
537calories
15 gprotein
70 gcarbs
22 gfat
● protein 11%● carbs 52%● fat 37%

Per serving (295 g), of 4 servings

For the Gnocchi · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (7) · 🍳 2 cooking vessels

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Masher · Also works: Fork (Takes longer) · 💡 Workaround, changes the dish: Stick blender (Gluey mash)
  • Peeler · Also works: Paring knife (Wastes more of the fruit, slow)
  • Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Potato Gnocchi → Cooked potatoes → Pan-Fried Gnocchi

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