No gluten? No problem! This gluten-free gnocchi is surprisingly similar to traditional gnocchi but with a lighter bite, and the addition of spring onions makes it extra enticing.

Preparation

Bake potatoes in a 400°F oven until fork tender. Set aside and let cool at room temperature.

While potatoes are cooling, puree the spinach in a food processor or blender with ¼ cup water. Set aside.

Render the pancetta in a small amount of olive oil. Cook until pancetta is crispy, then remove pancetta, reserving the rendered fat.

Remove the green tops from the spring onions and sauté for 2 minutes in the rendered fat. Set aside.

Remove the skins from the potatoes and put through a ricer or food mill.

Place gluten-free flour onto a cutting board and make a well in the middle. Place the potatoes, salt, pepper, egg, spinach puree, and ricotta cheese in the well, then slowly incorporate the flour into the wet ingredients with a fork. Add additional flour as needed. Once finished, the dough should be able to roll out onto the board without sticking.

Roll the dough into logs about 8 inches long. Cut into 1-inch pieces and roll gently over your thumb onto a fork in order to create a pocket and decorative ridges on the pasta. Place on a pan with flour in a cool dry place until ready to cook. 

Place the butter in a sauté pan with the chopped sage and cook on low heat until the edges of the butter begin to brown.

Boil the gnocchi in salted water until cooked, about 2–3 minutes, or until they float to the top of the water.

Add the gnocchi and spring onions to the butter and toss together. Serve on a plate and top with grated Parmigiano-Reggiano.