Gluten-free gnocchi

Gluten-free gnocchi made from potatoes and cornmeal, served with butter and sage: a simple, warming recipe with a crisp note and a tender texture.

At a glance

• Serves 2
• Prep time: 30 min
• Cooking time: 10 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 8 g
• Fat: 14 g
• Carbs: 55 g

Ingredients

• 400 g potatoes
• 100 g fine cornmeal (maize flour)
• 1 organic egg
• 2 tbsp butter
• 1 handful of sage
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Cook the potatoes in salted water until soft. Let the steam escape briefly, peel them and press through a potato ricer while still warm.
2. Beat the egg with the salt and quickly work it into the potatoes. Add the fine cornmeal bit by bit until you have a soft dough you can shape.
3. Divide the dough into portions and roll each into a rope on a lightly floured surface. Cut off small pieces and shape them into gnocchi.
4. Bring salted water to a gentle simmer and cook the gnocchi until they rise to the surface. Lift them out with a slotted spoon and let them drain briefly.
5. Melt the butter in a frying pan and let the sage infuse briefly until fragrant. Gently toss the gnocchi in it so they're coated all over.
6. Serve the gluten-free gnocchi straight away, ideally straight from the pan with the sage butter on top.

Good to know

These gnocchi are simple, and that's exactly their charm. Tender, tossed in butter and very comforting on the plate with sage.

Swaps

Butter → ghee (similar flavour, usually slightly fewer milk components). Egg → egg yolk (often makes the dough a little richer and smoother). Fine cornmeal → fine rice flour (milder flavour, also gluten-free). Butter → olive oil (more monounsaturated fats, much stronger in aroma).

Allergens

Contains egg and milk. Only gluten-free if the ingredients are processed strictly separately. Usually well suited to children, and fine during pregnancy with a fresh egg and hygienic preparation.