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!Print