Another gluten-free favorite–potato gnocchi with anything! A sauce of butter scented with sage doesn’t hurt.
Recipe after the jump…
The GF potato gnocchi recipe I’ve developed:
4 large baking potatoes (Idaho-ish), baked. Once handle-able, but still warm, scoop out the insides and rice ’em (you will need a ricer, but having one is so handy–you won’t regret it!) into a bowl. Add 2 eggs to the riced potatoes, as well as 3/4 – 1 cup potato starch and stir to get the dough to stick together (if you need to, add more starch). Sprinkle a cookie sheet with more starch, and roll out 1/8th of the dough into a rod (about 1/2″ diameter). Cut into 1″ pieces, and either use immediately, or freeze on the cookie sheet (then transfer to a bag to store in freezer).
When you’re ready to eat, take out a handful per person, and boil for about 4 minutes in generously salted water–when the gnocchi float, they’re ready to go!
To make this dish, I sauteed diced butternut squash in butter & oil with salt & pepper, then removed the cooked squash to a bowl (I made sure to get some color on them–if you like a bit of crunch, go for it!). I melted 3-4 tablespoons butter in the same pan, and once it started to get a little browned (you want to gently heat up and brown the butter–not burn it!), I threw in a small handful of fresh sage leaves to fry and fragrance the butter. Before serving, I added the gnocchi to the sauce in the skillet to coat them and give them a little color, too.
Add the gnocchi & brown butter sauce to the butternut squash and sprinkle some parmesan cheese on top.