I haven’t had pasta in ages! I’ve never been a fan of ordering or buying gluten-free products in a store. I’ve always felt that they weren’t quite the same, plus not necessarily made with better ingredients, so why bother. With that said, for a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of flour I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste. I plan on making a spinach version, pumpkin, pesto, and so on. This dish was a huge hit. All of my trusty taste-testers requested seconds!
I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good. The pasta takes a drop of time to make, but it isn’t complicated once you get the ball rolling. Simply delicious, and guilt-free!
Sweet Potato Gnocchi
- 3 cup sweet potato, peeled, boiled, and mashed
- 2 cup almond flour
- 1 1/3 cup tapioca flour, more for dusting
- 1/4 cup coconut flour
- 1 egg
- Dash sea salt
Easy Tomato Sauce
- 1 jar Muir Glen crushed tomatoes
- 1 clove garlic, crushed
- 2 tsp Italian seasoning
- 2 tbsp fresh basil
- Freshly ground pepper, to taste
- Optional: Red pepper flakes, to taste
Spinach and Butter Sauce
Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!
What is your all-time favorite pasta dish?