Gluten free sage gnocchi for dinner!

Think a gluten-free diet means homemade pasta is off the menu? Think again! This sage gnocchi recipe is from Parisian eatery No Glu’s first cookbook Good Without Gluten (Murdoch Books; $29.99). Written by No Glu’s three chefs by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, all the recipes are seriously delish!

Sage gnocchi

Serves 6

Preparation time: 20 minutes

Resting time: 3½ hours

Cooking time: 35 minutes


1 kg potatoes

2 eggs, beaten

300 g parmesan cheese, grated (omit for dairy free option or substitute for nutritional yeast to taste)

20 g sage leaves

1½ tablespoons olive oil

200 g rice flour, plus extra for dusting

1 preserved lemon, rind finely diced

Finely grated zest of 1 lime

1 pinch salt (Sporteluxe loves Himalayan salt)

12 baby leeks

12 baby radishes

12 baby carrot


  1. Peel the potatoes and cook them in boiling water for 20 minutes or until just cooked. Drain, pass them through a potato ricer or food mill, then allow them to cool for 30 minutes.
  2. Add the eggs and parmesan to the cooled potato and mix together well.
  3. Sauté the sage leaves in the olive oil in a frying pan for four minutes, setting a few fried sage leaves aside for the garnish, then purée in a small food processor.
  4. Add the rice flour, sage purée, preserved lemon, lime zest and salt to the potato mixture and combine well again to form a potato dough. Knead the dough by hand for five minutes, then divide into six pieces.
  5. Flour the pieces with rice flour and roll them into sausages 1 cm thick. Cut each roll into 3 cm pieces, flour them again, then make grooves in the gnocchi by rolling each one up and down a fork placed upside down on the work surface. Flour them again, place on a dry cloth and rest for three hours at room temperature.
  6. Steam the baby vegetables for about six minutes or until just tender. Bring a large saucepan of salted water to the boil and drop in the gnocchi. When they rise to the surface, let them cook for three minutes, then remove with a slotted spoon. Serve hot with the vegetables and reserved sage leaves.