Ingredients:

  • 2 lbs (1 kg) Starchy Potatoes (e.g., Russet), baked until tender
  • ¾ cup + 2 Tbsp (150 grams) Gluten-Free All-Purpose Flour Blend (ensure it contains xanthan gum)
  • 1 tsp (5 grams) Fine Sea Salt
  • 1 Large Egg Yolk
  • Extra GF Flour, for dusting
  • ½ cup (115 grams) Unsalted Butter
  • 15–20 Fresh Sage Leaves
  • ½ cup (50 grams) Freshly Grated Parmesan Cheese, for finishing
  • Black Pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Prick potatoes all over with a fork. Bake for 50–60 minutes, or until completely tender inside. (Baking yields the driest potatoes, which is vital for light Gluten-Free Gnocchi.)
  2. As soon as the potatoes are cool enough to handle (but still very warm), cut them in half and scoop the flesh out. Run the warm potato flesh through a potato ricer onto a clean work surface. Discard skins.
  3. Spread the riced potato out slightly and allow it to cool for 5 minutes until just warm—not hot and not cold.
  4. Sprinkle the salt and 80% of the measured GF flour blend directly over the riced potatoes. Create a small well in the center.
  5. Place the single egg yolk into the well.
  6. Using a bench scraper, quickly and gently chop and fold the mixture together. Use your hands only at the very end to bring the mixture together into a shaggy ball, adding the remaining flour only if the dough is too sticky to handle. Crucially, do not knead.
  7. Divide the dough into 4 equal portions. On a lightly dusted surface, roll one portion into a long rope, about ¾ inch (2 cm) thick.
  8. Use the bench scraper to cut the rope into ½ inch (1.25 cm) pieces.
  9. Gently roll each piece over the tines of a fork or a gnocchi board to create ridges (this helps the sauce adhere). Place shaped gnocchi onto a lightly floured tray, ensuring they do not touch. Repeat with remaining dough.
  10. Bring a large pot of salted water to a rolling boil.
  11. Gently drop the gnocchi into the boiling water in batches (do not overcrowd the pot). Cook until they float to the surface (usually 2–3 minutes). Allow them to float for an extra 30 seconds, then remove immediately with a slotted spoon.
  12. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the sage leaves. Cook until the butter foams, then turns a deep, nutty brown (beurre noisette) and the sage crisps slightly (about 5 minutes).
  13. Transfer the cooked gnocchi directly from the water into the skillet with the browned butter. Toss gently for 1 minute to coat.
  14. Serve immediately, grating fresh Parmesan cheese and a crack of black pepper over the top.