Quarantine Sweet Potato Gnocchi - Gluten Free and Vegan!
yield: 2-3 SERVINGS
prep time: 20 MINUTES
cook time: 10 MINUTES
additional time: 12 MINUTES
total time: 42 MINUTES
My husband was faced with a challenge last night during quarantine.
I am usually an annoyingly "low carb girl", but my daughter wanted pasta and I felt like having some comfort food but I can’t have gluten, eggs or dairy… Oh boy, did he rise to the occasion!
These 5 ingredients only homemade gnocchi is not only delicious, but actually not even that hard to make. (Truth be told, I would not know how easy, since I was only taking pictures, but my 9 year old was slaving away with dad and having fun while at it!)
The gnocchi is great on it’s own with a little butter and fresh herbs, or the Creamy Roasted Cauliflower Sauce below. If you’re looking for a more nutrient dense white sauce, look no more! Just as rich and tasteful as the cheesy versions, but instead it’s the result of cauliflower, soaked cashews and the caramelized garlic.
Last night we had it with left over short ribs sauce, but he actually planned on making it with Alfredo Sauce. (Don’t worry, no cheese or gluten involved either)
· 1/2 cup + 2 tablespoons of mashed & smooth, roasted sweet potato (157 grams)
· 1/4 cup millet flour (30 grams)
· 1/4 cup + 1 tablespoon almond flour (38 grams)
· 1/4 cup + 1 tablespoon tapioca starch (38 grams)
· heaping 1/4 teaspoon salt
1. Whisk the flours/starch and salt together. Put the mashed sweet potato in a large bowl and add half of the flour mixture. Lightly knead it in with your hands, then add the other half and knead just until no flour streaks remain.
2. Pull it together into one ball - the mixture should not be too sticky. If it is, add another tablespoon of almond flour and 1/2 tablespoon tapioca starch.
3. Flatten the mixture ball into a disc. Cut the disc into fours. Dust a clean surface with millet flour. Roll out each piece with your hands & fingers on the surface until you create a snake-like piece about 6 inches long, and 1/2 inch wide. Then with a knife cut individual pieces of gnocchi, about 1 inch long. (You don't want them to be too big or they won't cook through.. Press the tines of your fork lightly into them to make the indents.
4. Repeat for each piece of dough. Coat the surface lightly with more of the flour mix just so it doesn't stick when you cut it.
5. In a medium pot of lightly boiling water, pour half of the pieces of gnocchi in. Wait until they begin to float to the top, then let cook for a minute or two. Remove with a slotted spoon and lay on a cutting board.
6. Repeat with the remaining gnocchi. Put all the gnocchi in the refrigerator for 5 minutes, then add 1 1/2 tablespoons olive oil to a skillet. Sauté gnocchi for 5-6 minutes on medium heat, stirring, until they are crisp on the outside. Sprinkle with a bit of salt (this is key!).
7. Enjoy sprinkled with olive oil and fresh herbs or pretty much any sauce, like this Creamy Cauliflower Garlic Pasta Sauce (vegan).
Inspired on recipes by Amanda Paa.
Isabela Fortes is a
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