Gluten Free Sage Gnocchi
Preparation time 20 minutes
Resting time 31/2 hours
Cooking time 35 minutes
1 kg (2 lb 4 oz) potatoes
2 eggs, beaten
300 g (101/2 oz) parmesan cheese, grated
20 g (¾ oz/1 cup) sage leaves
11/2 tablespoons olive oil
200 g (7 oz) rice flour, plus
extra for dusting
1 preserved lemon, rind finely diced
Finely grated zest of 1 lime
1 pinch salt
12 baby leeks
12 baby radishes
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
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 4 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.
5 Knead the dough by hand for 5 minutes, then divide into six pieces. Flour the pieces with rice flour and roll them into sausages 1 cm (1/2 inch) thick. Cut each roll
into 3 cm (11/4 inch) 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 3 hours at room temperature.
6 Steam the baby vegetables for about 6 minutes or until just tender.
7 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 3 minutes, then remove with a slotted spoon. Serve hot.
Recipes and images from Good Without Gluten by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, Murdoch Books, rrp $29.99, photographed by Akiko Ida.