Gluten Free Potato Gnocchi with Butter and Sage

Serves 2

This easy supper dish is ideal when you have some dry mashed potato looking for a home. Alternatively scoop out the inside of left over baked potato’s before starting the recipe.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • GNOCCHI
  • 300g cooked potato, mashed
  • 50g FREEE Potato Flour
  • 25g parmesan, grated
  • 1 egg yolk
  • pinch nutmeg
  • salt and pepper
  • TO COOK AND SERVE
  • 25g butter
  • 1 tbsp fresh sage, chopped
  • 2 tbsp parmesan, grated
  • salt

Gnocchi

  1. Put the potato, flour, parmesan, egg yolk, nutmeg, salt and pepper into a blender and blend to combine.
  2. Divide the dough into three pieces and roll each into a cylinder about 3cm/1¼” diameter.
  3. Cut each cylinder into 1 cm slices.
  4. Squeeze each slice in the fist of your hand pressing your fingers into the dough to make ridges on the gnocchi.
  5. Lay the gnocchi out on a tray and chill until required.

To Cook and Serve

  1. Bring a large pan of lightly salted water to a rolling boil.
  2. Add the gnocchi and simmer until they rise to the surface.
  3. Drain the gnocchi and return them to the pan.
  4. Add the butter and sage and stir gently.
  5. Serve with grated parmesan.

Equipment

Tray, large saucepan

Cooking time

3-5 minutes depending on size

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Ingredients

Change Quantities:
  • GNOCCHI
  • 300g cooked potato, mashed
  • 50g FREEE Potato Flour
  • 25g parmesan, grated
  • 1 egg yolk
  • pinch nutmeg
  • salt and pepper
  • TO COOK AND SERVE
  • 25g butter
  • 1 tbsp fresh sage, chopped
  • 2 tbsp parmesan, grated
  • salt

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