Gluten-free pan-fried potato and squash gnocchi

Gluten-free pan-fried potato and squash gnocchi with floury potatoes, squash purée, sage and grass-fed butter – golden brown outside, soft inside and wheat-free.

At a glance

• Serves 2
• Prep time: 45 min
• Cooking time: 15 min
• Total time: 60 min
• Calories: 380 kcal per serving
• Protein: 7 g
• Fat: 12 g
• Carbs: 65 g

Ingredients

• 500g floury potatoes
• 50g potato starch
• 150g rice flour
• coarse sea salt
• Handful of fresh sage leaves
• 2 egg yolks
• 2 tbsp Irish grass-fed butter
• Nutmeg

Method

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

1. Cook the potatoes, peel them and press them through a potato ricer. Reduce the squash purée separately until it's as dry as possible, then let both cool a little.
2. Quickly work the potatoes, squash, egg yolks, rice flour, potato starch, sea salt and nutmeg into a smooth dough. Only knead until everything holds together.
3. Shape the dough into ropes on the work surface and cut into small gnocchi. If you like, press them lightly with a fork.
4. Bring salted water to a gentle simmer and cook the gnocchi in it until they rise to the surface. Lift them out with a slotted spoon and drain briefly.
5. Melt the grass-fed butter in a large frying pan and let it brown lightly. Fry the sage leaves in it briefly until crisp, then add the gnocchi and fry until golden brown all over.
6. Arrange on plates and serve straight away. A little extra nutmeg or a few crumbled sage leaves go well on top.

Good to know

This gnocchi pan is simple and really comforting. Golden brown outside, soft inside, with nutty butter and crispy sage. Just the thing when you want something warm and easy.

Swaps

Grass-fed butter → ghee (lower in lactose and good for high heat); rice flour → buckwheat flour (more fibre and a stronger flavour); potato starch → tapioca starch (slightly more elastic texture); grass-fed butter → olive oil (more monounsaturated fats, but a less nutty note).

Allergens

Contains egg and milk; only gluten-free if the rice flour is labelled as such and has been processed cleanly. Usually well suited to children; during pregnancy, with fresh egg, pay attention to good kitchen hygiene and thorough cooking.

Frequently asked questions

What does squash contain nutritionally?

Squash mainly provides beta-carotene and, depending on the variety, some potassium and fibre. The strong orange colour is a sign of its carotenoid content.

What do the egg yolks provide in this recipe besides binding?

Egg yolks contain choline, vitamin A, vitamin B12, selenium and some iron, among others. They also add fat, which makes the dough richer.

Is sage just for aroma, or is there more to it?

Sage provides essential oils and polyphenolic plant compounds. Fried in butter, the leaves turn crisp and give the dish its nutty, savoury note.

Is rice flour always the best choice for a sensitive stomach?

Rice flour is gluten-free and often mild, but contains little fibre. If you react strongly to starchy food, you'll sometimes notice that your individual portion is what really matters.