Ah, sweet potato gnocchi – it’s like wrapping your taste buds in a cozy blanket on a chilly evening. When I think of this dish, I can’t help but envision an intimate dinner surrounded by family or friends, where laughter mingles with the aroma of delicious food wafting through the air. Gnocchi pairs beautifully with a variety of sauces, from a simple herb-infused olive oil to a creamy sage butter sauce that takes just minutes to whip up. You can even toss it in a robust marinara or blend it with fresh seasonal veggies for a delightful veggie medley.
Sweet potato gnocchi has been my go-to comfort food lately. This delightful twist on traditional gnocchi is not only gluten-free but it also brings a hint of natural sweetness to each bite. And let me tell you, they’re incredibly fluffy and light—just what you want when you’re diving into a dish that’s all about those soft, pillowy textures. Making gnocchi from scratch may seem a bit intimidating at first, but I promise, it’s a lot easier than you might think, and it’s absolutely worth the effort!
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What is gluten-free sweet potato gnocchi?
Gnocchi is a type of Italian pasta made from potatoes, flour, and sometimes eggs. This version substitutes regular potatoes with sweet potatoes, giving it a lovely flavor and vibrant color. By keeping it gluten-free, we’re using gluten-free flour instead of all-purpose flour, which means everyone can enjoy this dish without worry. The end result is a deliciously satisfying dish that’s versatile enough to be enjoyed in a variety of ways.
Why You’ll Love this gluten-free sweet potato gnocchi?
You’ll adore this dish for several reasons. Firstly, it’s incredibly satisfying, thanks to the natural sweetness of the sweet potatoes. Next, it’s easy to customize—add your favorite herbs, spices, or sauces, and it never gets old. Additionally, it’s a fantastic option for meal prep. You can make a big batch in advance, and it holds up beautifully, making dinner a breeze any night of the week. Trust me, it’s hard not to fall in love with this gnocchi!
The Ingredients You Will Need To Make This Dish
To create this delightful gluten-free sweet potato gnocchi, you will need:
– 2 medium sweet potatoes
– 2 cups of gluten-free all-purpose flour (plus an extra ½ cup for dusting)
– 2 teaspoons sea salt
– 1 teaspoon garlic powder (for an extra flavor kick)
– 1 tablespoon olive oil (to enhance the texture and richness)
Ingredients From : foodwithfeeling.com
How to make gluten-free sweet potato gnocchi?
Let’s dive into the step-by-step process! Making gnocchi may sound like a chore, but it’s pretty straightforward and actually fun. With just a few main ingredients and some love, you can create homemade gnocchi that will impress anyone at your dinner table!
Step 1: Bake the Sweet Potatoes
Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Take your sweet potatoes and poke several holes in them using a fork. This helps steam escape while they bake. Pop them onto a baking sheet and let them bake for about 40 to 50 minutes or until they’re tender. You’ll know they’re ready when you can easily poke a fork into them. Once they’re done, let them cool until they’re manageable.
Step 2: Prepare for Mixing
While the sweet potatoes are cooling, grab a mixing bowl. Combine the sea salt and 2 cups of all-purpose gluten-free flour in the bowl. On a clean work surface, sprinkle a bit of flour to prevent sticking, then carefully pour the flour mixture out onto the surface, creating a well in the center. This will be your mixing space!
Step 3: Ricing the Sweet Potatoes
Once the sweet potatoes are cool enough to handle, peel off the skin. You can use your hands or a knife for this—whatever feels comfortable. Take a potato ricer or masher and rice the sweet potatoes directly into the well of flour. If you don’t have a ricer, you can also mash them thoroughly with a fork until there are no lumps.
Step 4: Combine the Ingredients
Now comes the fun part! Sprinkle the garlic powder into the flour-sweet potato mixture. Dust your hands with a bit of flour, and start mixing everything together. Gently fold the sweet potato into the flour, ensuring it’s fully combined. Keep adding flour as needed until you have a dough that is not sticky to the touch. It’s okay if you use a bit more or less flour, depending on the moisture levels of your sweet potatoes.
Step 5: Shape the Gnocchi
Once the dough is the right consistency, roll it into a ball and cut it into eight equal pieces. Take each piece and roll it out into a long log about ½ inch thick. Now, you’ll cut the log into bite-sized pieces, about 1 inch each. To keep things tidy, toss each piece in a little flour so they don’t stick.
Step 6: Optional Grooves
This step is optional, but if you have a gnocchi board or fork, take a piece of the dough and gently press down, creating grooves. This allows sauces to cling better to the gnocchi—an easy way to up your sauce game!
Step 7: Cooking the Gnocchi
In a large pot, bring a generous amount of salted water to a rolling boil. Carefully add your gnocchi in batches, if necessary, to avoid overcrowding. They’ll start to float as they cook, which generally takes about 2-3 minutes. Once they float, let them boil for an additional 30 seconds. Use a slotted spoon to scoop them out of the water, allowing excess water to drain.
Step 8: Dressing Them Up
Now it’s decision time! You can toss the gnocchi in a bit of olive oil with fresh herbs for a light option or smother them in your favorite sauce. Personally, I enjoy a simple mixture of dairy-free butter and fresh sage, but feel free to get creative!
Notes
– Sweet Potatoes: Try to select sweet potatoes that are roughly the same size for even cooking.
– Flour Check: Keep an eye on the moisture; large sweet potatoes may require additional flour.
– Resting: Allow your gnocchi to rest for a few minutes before cooking to help them hold their shape.
– Batch Cooking: Make a double batch! Gnocchi can be frozen once tossed in flour.
– Sauce Selection: Experiment with sauces; tons of flavors work beautifully with this gnocchi.
Storage Tips
Leftover gnocchi can be refrigerated in an airtight container for up to three days. If you want to keep them longer, consider freezing them. Once cooked, make sure they’re well-coated in oil or sauce to prevent sticking before storing them in a freezer-safe bag or container.
Nutrition Information
Each serving of gluten-free sweet potato gnocchi contains approximately 250 calories, with a good balance of carbohydrates from the sweet potatoes and gluten-free flour. It’s an excellent option to incorporate vitamins A and C due to the sweet potatoes. The addition of olive oil offers healthy fats that support heart health, making this dish not just delicious but nutritious too!
Serving Suggestions
– Sautéed Spinach: Toss the gnocchi with sautéed spinach and garlic for a simple and nutritious addition.
– Creamy White Sauce: Pour over a creamy white sauce topped with herbs like thyme or parsley for a rich flavor burst.
– Roasted Veggies: Serve with a side of roasted seasonal vegetables, like zucchini and cherry tomatoes, for a colorful plate.
– Alfredo Sauce: Mix with a light Alfredo sauce made with almond milk or cashew cream for a creamy treat.
– Fresh Green Salad: Pair with a fresh green salad topped with lemon vinaigrette to lighten the meal.
What Other Substitute Can I Use in Gluten-Free Sweet Potato Gnocchi?
– Alternative Flour: Chickpea flour can be used as a protein-rich alternative to the gluten-free flour.
– Cauliflower: Cauliflower purée can be subbed in for half of the sweet potatoes for a lower-carb option.
– Pumpkin: Canned pumpkin puree is a tasty substitute for sweet potatoes, giving a different yet delightful flavor.
– Zucchini: Zucchini can be used when grated and drained well; however, it may require adjusting flour amounts.
– Spices: Feel free to swap in nutmeg or Italian herbs for added flavors instead of garlic powder!
Equipment
- Baking sheet
- Fork
- potato ricer (or masher)
- Mixing bowl
- slotted spoon
- Saucepan
Ingredients
- To create this delightful gluten-free sweet potato gnocchi you will need:
- – 2 medium sweet potatoes
- – 2 cups of gluten-free all-purpose flour plus an extra ½ cup for dusting
- – 2 teaspoons sea salt
- – 1 teaspoon garlic powder for an extra flavor kick
- – 1 tablespoon olive oil to enhance the texture and richness
Instructions
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Take your sweet potatoes and poke several holes in them using a fork. This helps steam escape while they bake. Pop them onto a baking sheet and let them bake for about 40 to 50 minutes or until they’re tender. You’ll know they’re ready when you can easily poke a fork into them. Once they’re done, let them cool until they’re manageable.
Step 2: Prepare for Mixing
- While the sweet potatoes are cooling, grab a mixing bowl. Combine the sea salt and 2 cups of all-purpose gluten-free flour in the bowl. On a clean work surface, sprinkle a bit of flour to prevent sticking, then carefully pour the flour mixture out onto the surface, creating a well in the center. This will be your mixing space!
Step 3: Ricing the Sweet Potatoes
- Once the sweet potatoes are cool enough to handle, peel off the skin. You can use your hands or a knife for this—whatever feels comfortable. Take a potato ricer or masher and rice the sweet potatoes directly into the well of flour. If you don’t have a ricer, you can also mash them thoroughly with a fork until there are no lumps.
Step 4: Combine the Ingredients
- Now comes the fun part! Sprinkle the garlic powder into the flour-sweet potato mixture. Dust your hands with a bit of flour, and start mixing everything together. Gently fold the sweet potato into the flour, ensuring it’s fully combined. Keep adding flour as needed until you have a dough that is not sticky to the touch. It’s okay if you use a bit more or less flour, depending on the moisture levels of your sweet potatoes.
Step 5: Shape the Gnocchi
- Once the dough is the right consistency, roll it into a ball and cut it into eight equal pieces. Take each piece and roll it out into a long log about ½ inch thick. Now, you’ll cut the log into bite-sized pieces, about 1 inch each. To keep things tidy, toss each piece in a little flour so they don’t stick.
Step 6: Optional Grooves
- This step is optional, but if you have a gnocchi board or fork, take a piece of the dough and gently press down, creating grooves. This allows sauces to cling better to the gnocchi—an easy way to up your sauce game!
Step 7: Cooking the Gnocchi
- In a large pot, bring a generous amount of salted water to a rolling boil. Carefully add your gnocchi in batches, if necessary, to avoid overcrowding. They’ll start to float as they cook, which generally takes about 2-3 minutes. Once they float, let them boil for an additional 30 seconds. Use a slotted spoon to scoop them out of the water, allowing excess water to drain.
Step 8: Dressing Them Up
- Now it’s decision time! You can toss the gnocchi in a bit of olive oil with fresh herbs for a light option or smother them in your favorite sauce. Personally, I enjoy a simple mixture of dairy-free butter and fresh sage, but feel free to get creative!
Notes
Nutrition
FAQs
1. Can I use regular all-purpose flour instead?
Yes, if gluten isn’t a concern, you can substitute regular all-purpose flour in this recipe.
2. Can I freeze uncooked gnocchi?
Yes! Lay them out on a baking sheet until firm, then transfer them to a freezer-safe bag. They can be cooked directly from frozen.
3. What sauce pairs best with this gnocchi?
A variety of sauces work well! I particularly enjoy a light olive oil and sage sauce, but marinara and creamy sauces are also fabulous paired with sweet potato gnocchi.
4. How do I know when my gnocchi is done cooking?
Gnocchi is done once it floats to the surface of the boiling water; give it an additional 30 seconds for best texture.
5. What should I do if my dough is too sticky?
If your dough is sticky, simply add more gluten-free flour little by little until you reach the right consistency.
Conclusion
Homemade gluten-free sweet potato gnocchi is a fantastic way to bring comfort and creativity to your kitchen. With its bright color and delicious flavor, it’s bound to become a family favorite. Plus, making it from scratch opens up a world of culinary possibilities. So whether you’re smothering it in a rich sauce or tossing it with fresh herbs, you can be sure this dish will warm your heart and your belly. Give this recipe a try, and watch as it brings smiles to the faces around your table! Enjoy every delicious bite!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more