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Gluten-Free and Dairy-Free Sweet Potato Gnocchi

 

This recipe is awesome. Can we just start there?

I have been a long time dumpling fan, though since going gluten-free, rockstar dumplings and decadent treats like gnocchi don't happen too often.

The trick in making gnocchi without white potato is the starch factor. White potatoes are naturally starchy, which helps with the binding and texture. Add to that the gluten-free factor, and we're dealing what could quickly become a crumbly excuse for Gnocchi.

After several attempts, I feel super confident in sharing this version, one that I am calling Gluten-Free Sweet Potato Gnocchi Perfection so you're going to want to give this a go.

There is a catch. This recipe definitely doesn't fall into the "quick and easy" category. You may need to put on your best "back-in-the-old-country" apron, set aside at least an hour (if not a little extra), turn on some tunes and pour yourself a glass of organic red or kombucha.

I do believe you are now ready and set to embark on this culinary adventure.

Gluten-free sweet potato gnocchi

I have been a longtime fan of sweet potatoes, and as we settle into the winter, there is not better time to celebrate their diversity in application!

Cubed Sweet Potato

The key with making sweet potato gnocchi is that you don't want your sweets too moist. In the past I had attempted this with steamed sweet potatoes, which made the whole dough way too wet and sticky. Roasting them was a grand realization and allowed the dough to actually form without needing loads of extra flour and starch.

Gnocchi dough in process

Once the dough is formed, it will still be slightly sticky but with a little flour on the hands and on the counter, you'll be ready to roll- literally!

Rolling Gnocchi

The next step once you've rolled, is to cut into gnocchi size pieces.

gluten-free gnocchi

Now that you've got your cute little gluten-free gnocchi cut to size, use a small fork to make that little imprint that we know gnocchi to have. If anyone knows why we do this - please share!

Gnocchi ready for boiling

The gnocchi are then dropped into a pot of boiling water, and once they slowly make their way to the surface, you pull them out and allow them to drain.

Boiled Sweet Potato Gnocchi

You can absolutely devour them as is, boiled and ready to go. The next step is an extra one, appropriately named because it is extra delicious!

pan-fried sweet potato gnocchi

Once they are drained, I heated a little oil in my pan and gave these little nuggets a quick pan-fry to make them extra crispy and awesome.

I enjoyed my gluten-free and dairy-free sweet potato gnocchi with a a drizzle of cashew cream sauce and a sprinkle of fresh pea shoots.

Gluten-Free Sweet Potato Gnoccigluten-free-gnocci-recipedairy-free-gluten-free-sweet-potato-gnocci

And now, you're ready to make your own!

Gluten-Free and Dairy-Free Sweet Potato Gnocchi

Rating 

Prep time: 

Cook time: 

Total time: 

Yield: 4 Servings

The best gluten-free and dairy-free sweet potato gnocchi.

Ingredients
  • 1 medium sized sweet potato, peeled and cubed (needs to make ¾ cup of puree)
  • 2 cloves garlic
  • ½ cup brown rice flour
  • ½ cup chickpea flour
  • ⅓ cup arrowroot starch
  • ½ tsp sea salt
  • ghee, coconut oil or avocado oil for frying

Make It Like So
  1. Preheat your oven to 350 and roast cubed sweet potato and garlic for 45 minutes.
  2. Once roasted, remove and allow to cool before transferring to a food processor and mixing until smooth.
  3. In a mixing bowl, combine together the pureed sweet potato and garlic, along with the brown rice flour, chickpea flour, arrowroot starch and sea salt. You may need to use your hands to get it mixed fully.
  4. Lightly dust counter surface and hands with brown rice flour. Separate about ⅓ cup of the mixture and roll into a ¾ inch thick roll (see photo above for reference). Cut into 1 inch pieces. These are your gnocchi. Repeat until all of the mixture is used up.
  5. Use a small fork to imprint the top of the gnocchi.
  6. Bring a medium size pot of water to a boil. Add about 10-15 pieces to the water using a slotted spoon. Move them around a little to prevent sticking. Once they rise to the top, using the slotted the spoon remove from the water and place in a colander to drain. Repeat with remaining dough until all are cooked.
  7. Heat about 1 Tbsp of oil in your pan and pan fry gnocchi for 3-4 minutes on each side. This is an optional step but helps to brown them up and give them a bit of a crispy outside. Repeat until all of the gnocchi have been browned.
  8. They are now ready to serve with your favourite sauce.

If you are looking for some dairy-free inspiration for a sauce, check out the following:

11 Responses to “Gluten-Free and Dairy-Free Sweet Potato Gnocchi”

  1. Tanya Mathieu said… December 6, 2016
    I might or might not have drooled as I read this post!
  2. Meghan- I'm so glad you put this recipe up for us- I'll be sure to share, thank you! My mother-in-law came from a small town in Italy, San Pietro Avellana. She would roll the fork across the top of the dumpling, in essence, causing the dumpling to flatten out, jus a little) and curl inward. The dumpling became curled from the pressing of the fork against the dough. Perhaps the reason for the fork curling technique is to catch the tomato sauce? Warm hugs! Maria
  3. Sharon said… December 6, 2016
    I am very allergic to cashews. What can be substituted if making the sauce?
  4. Jen B said… December 6, 2016
    Yep! As Maria said, The fork imprint (or using a finger like my husband's Nonna did) is For optimal sauce saturation! These look delicious. Can't wait to try them :) Thanks for sharing!
  5. Jessica Grosman said… December 6, 2016
    The sweet potato gnocchi look amazing! I'm wondering if I can prep them early in the day, leave them in the refrigerator for several hours, and cook just prior to serving. Do you think the dough can sit and rest, or will too much moisture be lost?
    • I haven't tried it but I think as long as they're airtight going into the fridge it should be fine. Now you have me wondering if the dough can be made ahead and frozen!
  6. Cora said… December 6, 2016
    I will solve the mystery behind the indentations to home made gnocchi...The main reason gnocchi are indented with a fork is because this allows the sauce (traditionally red tomato sauce) to get caught in the crevasses, making each morsel extra delicious. This is a must try recipe for sure!
    • Cora! So nice to hear from you. And yes- that does make a whole lot of sense. I did a batch of these with tomato sauce which was delicious- just not the prettiest with the orange sweet potato.
  7. I just made gnocchi for the first time this weekend. My dad was my kitchen assistant. He had not made it before but had watched his mom, my nonna make it. He too said the fork marks are too 'catch' the sauce. The gnocchi will last a few days in the fridge. Just make sure they are kept covered and set flat on a tray. To freeze, put the tray in the freezer. Once frozen you can stack them in a airtight container.
  8. Sandra Schellenberg said… December 10, 2016
    Hi Meghan, I'm so excited to try these out!!! I'm making them today so will let you know how they go. BTW: I think they put grooves in the gnocchi to allow the sauce to stick better to it

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