Dairy Free Sage Butter Potato Gnocchi
Enjoy restaurant-quality dining right at home. This comforting meal is wonderfully rich and sure to impress the entire family.
Equipment
- potato ricer
- bench scraper
Ingredients
For the Gnocchi
- 2 lb Russet Potatoes
- 1 Large Egg, Beaten
- 1 tsp Salt
- 1 1/2 cups All Purpose Flour, Plus Up To 1/4 cup More As Needed
For the Sage Butter
- 5 tbsp Dairy Free Butter
- 2 tbsp Olive Oil
- 16 Fresh Sage Leaves
- 2 Cloves Garlic, Thinly Sliced
- 1 tsp Lemon Zest
- 1/4 cup Dairy Free Grated Parmesan
- 1/4 tsp Black Pepper
Instructions
- Preheat the oven to 400°F and bake the potatoes for 55-60 minutes until very tender. While still hot, halve them, scoop out the flesh, and press it through a potato ricer onto a clean work surface. Spread it out and let it cool and steam for 10 minutes.
- Make a well in the center of the potatoes and add the beaten egg and salt. Sprinkle the 1 1/2 cups of flour over the top and gently bring everything together with your hands into a soft dough. If it feels sticky, add more flour 1 tablespoon at a time. Avoid kneading too much, as this is what keeps the gnocchi light and pillowy.
- Divide the dough into 4 pieces and roll each into a rope about 3/4 inch thick. Cut the ropes into 3/4 inch pieces with a bench scraper and place them on a floured baking sheet.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches, and once they float to the surface, cook for 30 seconds more. Transfer them to a lightly oiled plate and reserve 1/2 cup of the cooking water.
- Heat the butter and olive oil in a large skillet over medium high heat until foaming. Add the sage leaves and fry for 1-2 minutes until crisp, then move them to a plate.
- Add the gnocchi to the same skillet in a single layer and cook for 2-3 minutes per side until golden. Add the garlic for the last 30 seconds, then splash in a few tablespoons of the reserved cooking water and toss until glossy.
- Toss with the lemon zest, dairy free parmesan, and black pepper. Top with the crispy sage leaves and serve immediately.
Nutrition
Serving: 1servingCalories: 568kcalCarbohydrates: 77gProtein: 11gFat: 24g