This Sweet Potato Gnocchi: Two Ways takes some time to make, but it isn’t complicated once you get the hang of it and makes for such a fun hands-on task! Simply delicious, and guilt-free! I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good.
For a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of gluten-free flours I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste.
This dish was a huge hit. All of my trusty taste-testers requested seconds! I plan on making a spinach version, pumpkin, pesto, and so on one day!
Sweet Potato Gnocchi Without Ricotta
- 3 cup sweet potato, baked, peeled and mashed
- 2 1/4 cup almond flour
- 1 1/3 cup tapioca starch, more for dusting
- 1 egg
- Dash sea salt
- 2 tablespoons grass-fed butter or coconut oil (optional, see instructions)
Easy Tomato Sauce:
- 1 14.5 ounce can crushed tomatoes
- 1 clove garlic, crushed
- 2 teaspoon Italian seasoning
- 2 tablespoon fresh basil
- Freshly ground pepper, to taste
- Optional: Red pepper flakes, to taste
Spinach and Butter Sauce
- In a medium mixing bowl, mix together the mashed sweet potato, egg, sea salt, almond flour and tapioca flour. The dough should be slightly sticky but not so sticky that you can't roll it into balls in your floured hands.
- Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot starch, and sprinkle some tapioca on your work surface, as well as your hands.
- Gather the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed.
- Roll it out into long logs, sprinkling with more tapioca as needed to prevent sticking and cut into desired gnocchi sizes.
- Place your fork lightly into each piece to get an indent (see note).
- Cover a medium pot with water and bring to a boil.
- Work in batches to drop gnocchi into the boiling water. Do not overcrowd the pot.
- Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more.
- Remove with a slotted spoon and place in a dish.
- After gnocchi is cooked though we preferred to pan fry it to give it a slightly crisp exterior before garnishing with either sauce. To do this heat a large skillet over medium-high heat. Once hot, add 1 tablespoon grass-fed butter or coconut oil and drop in gnocchi (working in batches, as necessary). Let gnocchi sauce until lightly golden about 3-5 minutes. Flip and lightly brown on the other side.
For Tomato Sauce:
- For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over gnocchi and serve.
For Spinach and Butter Sauce:
- Indents work better when the pasta is coated lightly with flour
- This recipe was updated on 4/15/2018. The previous recipe called for 1/4 cup coconut flour that we removed and then added in 1/4 cup additional almond flour. Many of you loved the original recipe, so we're including this information here in case you are looking for it. We preferred the texture of the update recipe, and the addition of baking the sweet potatoes instead of boiling. We've also added instructions to sauté the gnocchi after it has come out of the hot water as we really liked that added texture as well.
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!
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