GF Gnocchi With Sage Butter Sauce
- Isabel S.
- Mar 17, 2017
- 3 min read
Comfort food alert! After a hard week and with the weather getting cold again comfort food is always a good thing. Gnocchi can be made with leftover mashed potatoes or, in my case, when you need to use potatoes that will go bad soon. Remember to make your mashed potatoes ahead of time so they have time to chill. This recipe is rich and full of buttery starchy potatoes. Be sure to eat well during the day and serve this meal with plenty of veggies to
balance your plate!
Ingredients
2 cups cold mashed potatoes
1 cup GF all purpose flour (+ extra if dough is too wet)
1 egg
1/2 tsp salt (taste your mashed potatoes before you start to gauge how salty they are)
2-3 garlic gloves
Fresh sage leaves
1/2 stick of butter (Use vegan butter or just olive oil if you wan't a vegan meal)
Olive oil
Salt
Garlic Powder
Your favorite cheese
Directions
Poor half of flour onto counter or large smooth surface and spread evenly
Add all of mashed potatoes to middle of flour and make a nest
Poor whisked egg into middle of nest
Sprinkle salt onto egg
Top with even layer of the rest of the flour
With hands or pastry scrapper begin to mix together
Tip- This takes some practice. Your hands will get sticky and it can be a little overwhelming but keep folding the dough together and eventually it will get less sticky. Kneed enough to get a workable dough, but not too much because it will make your gnocchi tough. After a few minutes, if your dough is still sticky add a little more flour until you're able to work with it.
Roll dough into a ball and cut into four equal pieces
Roll each piece into a snake about 1 inch in diameter
Cut 1 inch pieces
Roll each piece into little pillow shapes
With a fork gently press/roll fork over top of pillows to make grooves (Be gentle so you don't flatten)
Add gnocchi to pot of salted boiling water
They are done when they float to the top
Tip-These cook quickly. Have everything else ready before you add gnocchi to the water. Don't over fill the pan. There should be only enough gnocchi to make a single layer on the water when they float to the top
When they float, strain and set aside until butter sauce is ready.
Sage butter sauce
While gnocchi is boiling turn stove to medium high heat
Add a drizzle or two of olive oil and half stick of butter to a large pan and stir allowing butter to brown
Once browned add minced garlic
After stirring garlic for a short time add chopped sage leaves and stir for about 2 more mins
If needed, add another drizzle of olive oil so gnocchi won't stick to pan
Add gnocchi and let brown on both sides. This takes about 10 minutes. (Turn heat to high if gnocchi aren't browning)
Tip- The gnocchi tend to stick to the pan. I use the flip the pan method to turn and "stir" my gnocchi. If you're afraid you're going to send your gnocchi flying, use a spatula or spoon but be sure not a separate the browned part of the gnocchi.
Remove gnocchi and add a few whole sage leaves to oiled pan
Let them cook for about 30 seconds-1 minute and place on paper towel Once everything is combined TASTE. I needed more salt so I added a few more grinds and it was perfect!
Serve with your favorite cheese on top (I use parmesan, romano, asiago blend) and the crispy sage leaves. I also made some blistered garlic tomatoes with balsamic and a salad on the side!
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