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!
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
- 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.
- Add the eggs and parmesan to the cooled potato and mix together well.
- 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.
- 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.
- 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.
- 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.