This recipe is awesome. Can we just start there?
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.
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!
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.
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!
The next step once you've rolled, is to cut into gnocchi size pieces.
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!
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.
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!
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.
And now, you're ready to make your own!
Yield: 4 Servings
- 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
- Preheat your oven to 350 and roast cubed sweet potato and garlic for 45 minutes.
- Once roasted, remove and allow to cool before transferring to a food processor and mixing until smooth.
- 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.
- 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.
- Use a small fork to imprint the top of the gnocchi.
- 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.
- 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.
- They are now ready to serve with your favourite sauce.