Gluten-free chard and ricotta gnocchi with butter and sage
Published on 20 March 2026
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Tasty easy inexpensive gnocchi. Substitute type 00 for gluten-free flours if no intolerance.
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Ingredients
INGREDIENTS
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SAUCE
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Method
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I wash and finely cut chard and stems, pan-cook with oil and salt and pepper.
I wilt, adding water if needed but keeping dry, and weigh 500 g.
I finely chop.
I add drained ricotta, egg and Grana.
Rice flour; I mix.
Potato starch.
salt and pepper.
Firm slightly sticky dough, shaped into walnut-sized balls.
I coat in crumbs or flour.
I boil in salted water and leave briefly after floating, then drain.
I melt butter with oil, garlic and sage and add gnocchi.
I add Grana and melted butter and serve.
Original source: https://incucinaconlilly.com/2026/03/20/gnocchi-di-bietole-e-ricotta-senza-glutine-al-burro-e-salvia/