Guys, I made pasta and I’m pumped about it!Specifically, I made fluffy pillows of the potato-based pasta known as gnocchi. It’s more of a dumpling than a noodle, but it’s all around delicious. This recipe was definitely inspired by the Brown Butter and Sage Sweet Potato Gnocchi at Trader Joe’s, but this version is gluten and dairy free (win!)
We start this pasta with two bowls. In one, sweet potatoes have been roasted, cooled, and pureed with an egg for binding. In the other, gluten-free flour, coconut flour, nutmeg, and salt are whisked together. The two bowls come together and we do a little kneading!I may have a tiny kitchen, but gosh darn it, I’m PROUD of these granite countertops!Kneaded and ready to be cut. Gnocchi look like little pillows, in my opinion. These ones are just orange and nutmeg-scented. All good things.A bench scraper was extra handy in cutting these guys, but a regular chef’s knife works as well!We use a fork to roll the gnocchi and give them their signature look.So many happy dumplings just ready to go! After being simmered for 3-4 minutes in hot water, they float to the surface and are ready to use however you’d like—with marinara, a cream sauce, or pan-roasted with some turkey bacon and parsley, like I made mine.This gnocchi tastes 1000x better knowing that you made it. It’s a very relaxing process and you can definitely make it in batches to use a variety of ways, most of which involve pairing with a glass of wine.
Sweet Potato Gnocchi (gluten & dairy free)
- 2 medium sweet potatoes
- 1 egg
- 1 1/2 cups gluten free flour (I used Bob’s Red Mill)
- 3 tablespoons coconut flour
- 1/2 teaspoon ground nutmeg
- 1 teaspoon sea salt
- Preheat oven to 400F. Poke holes in sweet potatoes with fork and roast until tender, about 45 minutes. Remove and let cool for 10-15 minutes.
- In a small bowl, whisk together gluten free flour, coconut flour, nutmeg, and sea salt. Set aside.
- Remove sweet potatoes from skin and add to blender. Add egg and blend until smooth. Transfer to medium bowl.
- Add flour mixture to sweet potato and mix well. Transfer to a floured surface and knead into a ball. Divide into four sections.
- Take a quarter of the dough and roll into a 1 inch thick rope. Using a bench scraper or chef’s knife, cut gnocchi into squares.
- Using a fork, create ridges in gnocchi. Alternatively, you can press your thumb into the center of the gnocchi for a different shape.
- Bring a large pot of water to a simmer. Working in batches, cook the gnocchi for 3-4 minutes until they float to the surface.
- After gnocchi are cooked, heat gnocchi on a pan with olive oil to crisp, or serve warm with your favorite pasta sauce.