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34 Comments

  1. 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

  2. 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!

  3. 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?

  4. 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!

  5. 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.

  6. 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

  7. Hi Meagan,

    I am so excited to try this recipe for my little guys who both have a dairy and wheat intolerance. Do you think it would work with Bobs Red Mill 1 to 1 flour instead of the chick pea flour, rice flour and arrow root powder ? The different flours confuse the heck out of me so I usually just keep lots of 1:1 flour in hand.

  8. This looks so yummy! I’m wondering about the chickpea flour since I’ve never heard of it- do you make your own or is there a brand that soaks, cooks and dehydrates it? Can I ask if you ate foods like this while you were healing? Thanks!

  9. I tried a similar recipe … however your idea of roasting the sweet potato really hits the spot. I am looking forward to this and will be toasting in my fry pan!!! Awesome.

  10. The answer, as I know it, about making indents in the gnocchi is because it help capture and keep the sauce itโ€™s in.

  11. I also wanted to know if there is a substitute for rice flour. Have you ever tried making this recipe with cassava flour?

  12. This recipe was amazing! We made this for a guest who can’t have eggs or gluten and I thought it was better than the traditional one we made! Very light and fluffy and delicious. We served it with a pesto cream sauce, I will definitely be making this again!

  13. In the first step, when you say “Preheat your oven to 350 and roast cubed sweet potato and garlic for 45 minutes,” do you mean just put the cubed sweet potatoes on a sheet, dry? Not in a covered dish, not with some oil or ghee on them, just plain, dry cubes? I see where you said that other methods were too moist, so I get that you want to keep them dry, but they won’t get too hard? I just want to make sure. Thanks in advance?

  14. Gnocchi is traditionally rolled lightly down a fork or ridged board to create an indentation in the middle with ridges on the outside so that the sauce would get caught up or stay with it more easily! From my Italian family tradition.

  15. I just made these with buckwheat and gram flour and corn flour instead of arrowroot. They were delicious! Thank you x

  16. About the fork prints…. Pretty sure they do that to help the gnocchi hold sauce.
    Canโ€™t wait to try the recipe