I love gnocchi but I can’t eat wheat and a bunch of other things sadly! So I’ve been looking to make a “healthier” version of gnocchi using sweet potatoes and wanted to experiment with several gluten free flours. Finally I found that this combination works very well! You’ll love my Gluten Free Sweet Potato Gnocchi recipe and here’s why.
Creating gnocchi with sweet potatoes and gluten-free flours is a great alternative if you’re avoiding wheat. Using sweet potatoes is also great as it adds another level of flavour, a creamy texture and subtle sweetness. Plus, sweet potatoes are packed with essential nutrients like vitamins and minerals. Health benefits like antioxidants, vitamins and fibre is a win win!
By experimenting with various gluten-free flours such as brown rice or sorghum flour, you can achieve a dough that is both pliable and flavourful. You’d be surprised but the combination results in gnocchi that are tender and pillowy, holding their shape when cooked.
Gluten Free Sweet Potato Gnocchi
Ingredients:
2 medium (or 1 large) sweet potatoes
1 egg
½ teaspoon kosher salt
⅓ cup grated Parmesan
1 1/4 to 1 1/2 cups gluten free flour (use a blend of sorghum, tapioca, and potato flour – don’t use almond flour. If you are to use some coconut flour, make sure it’s only 1/4 cup)
Directions:
Scrub potatoes well. Poke holes in several areas of the potatoes using a fork. Roast in oven until soft – about 30 minutes at 375. Set aside, cut open and let the potatoes cool. Once cooled, scoop flesh out of skins and transfer to a large bowl. Mash the potatoes until they are smooth.
If you’re pressed for time, peel and cut sweet potato into cubes. Boil until soft. Drain water and mash sweet potato until smooth.
Add remaining ingredients including 1 1/4 cup of the gluten free flour, and mix together until it forms into a dough. Add additional flour as needed so that it’s not too sticky. Note that the dough will be slightly sticky, but it shouldn’t be too sticky that you can’t handle the dough.
Take about ¼ of the dough and transfer onto a GF floured surface. Roll out into a long roll. Using a knife, cut dough into ½-inch pieces. Then roll each ball with your thumb – you can roll along a fork to get the lines traditionally found in gnocchi. I use a bamboo basket that was passed down to my husband that his grandmother used to make gnocchi. Set gnocchi pieces aside on wax paper.
Bring a pot of salted water to a boil. Gently add the gnocchi and stir. Cook until the gnocchi start to float – about 3-4 minutes.
Remove gnocchi from pot gently with a slotted spoon or strainer and transfer back to pot, or to a bowl and add your favourite sauce.
ENJOY!
