Sweet Potato Gnocchi: Two Ways (Gluten-Free)

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.


Sweet Potato Gnocchi: Two Ways

 

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.

Sweet Potato Gnocchi: Two Ways

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: Two Ways

Sweet Potato Gnocchi Without Ricotta

Sweet Potato gnocchi without ricotta

Easy Sweet Potato Gnocchi

Sweet Potato Gnocchi

Prep Time 30 min Cook Time 15 min Total Time 0:45

Ingredients

  • 3 cup sweet potato, peeled, boiled, and mashed
  • 2 cup almond flour
  • 1 1/3 cup tapioca starch, more for dusting
  • 1/4 cup coconut flour
  • 1 egg
  • Dash sea salt

Easy Tomato Sauce

Spinach and Butter Sauce

Directions

  1. In a medium mixing bowl, mix together the mashed sweet potato, egg, sea salt, almond flour, tapioca flour, and coconut flour*
  2. The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
  3. Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot starch, put some on your hand as well
  4. Roll the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed
  5. Roll it out into long logs and cut into desired gnocchi sizes
  6. Place your fork lightly into each piece to get an indent*
  7. Cover a medium pot with water and bring to a boil.
  8. Work in batches to drop pasta into the boiling water
  9. Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
  10. Remove with a slotted spoon and place in a dish
  11. 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 pasta and serve
  12. For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over pasta and serve

Recipe Notes

  • *Indents work better when the pasta is coated lightly with flour
  • *This recipe was updated as of 9/26/2017. We removed the coconut flour and added 1/4 cup of almond flour in the gnocchi and found it to be fluffier! Since so many of you love this recipe, we are putting these changes in the notes! Keep in mind that when removing the coconut flour, the dough will be a little harder to work with and you might need to use more tapioca starch when rolling the dough out!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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?

Chicken Fajita Salads [VIDEO]

This is hands down one of my go-to salads lately. The fajita seasoning that covers the chicken and covers the veggies has the perfect flavor, and a simple dressing of salsa {homemade or store-bought}, is the perfect healthy topping.

Chicken Fajita SaladsChicken Fajita Salads

Cinco de Mayo is 8 days away. This is my excuse to get super festive (by now you’ll find I’m pretty much down to get festive for any occasion) with my food. I’m all about Mexican dinners, which you can see from my variations post here or through my occasional Instagram posts about it, here. They are generally one of those meals that is super simple to throw together, healthy, and packs a ton of flavor. Sign me up!

On Cinco de Mayo you may think of authentic flavors such as flan, mole, and tres leches. Today we’re going to keep it in the Mexican family but go with a healthy salad option, yet not at all shy of some fabulous bold flavors.

Chicken Fajita Salads

Watch the video:

Chicken Fajita Salads

Chicken Fajita Salads
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Fajitas
  1. 1 large green pepper, sliced
  2. 2 red peppers, sliced
  3. 1 large yellow onion, sliced
  4. 1 lb. organic chicken breasts, sliced
  5. 1 tablespoon extra virgin olive oil
  6. 1 tablespoon paprika
  7. 1/2 tablespoon garlic powder
  8. 2 teaspoon cayenne
  9. 1 teaspoon Himalayan sea salt, more to taste
  10. 1/2 lime, juiced (save the other half to garnish with)
Salad Ingredients
  1. 4 cups lettuce of choice, I used organic romaine
  2. 1 avocado, sliced
  3. 1 cup fresh salsa, or your favorite salsa for dressing
Instructions
  1. Heat oil in a skillet
  2. Add in sliced peppers and onions; let cook for 5-7 minutes, stirring often until soft
  3. Add in sliced chicken and let chicken cook for 5 minute, stirring occasionally
  4. Add in paprika, cayenne salt, garlic powder, and lime juice, mix well to combine
  5. Lower heat to medium and and let cook for 8-10 minutes until chicken is fully cooked, flavors have combined, and peppers and onions are soft
  6. Assemble salads and serve
Lexi's Clean Kitchen https://lexiscleankitchen.com/

 

Thai Ginger Basil Arugula Salmon Salad

Thai Ginger Basil Salmon Salad {Whole30 compliant, dairy-free, paleo, grain-free} | Lexi's Clean Kitchen

This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!

Thai Ginger Basil Salmon Salad | Lexi's Clean Kitchen

 

Dairy-free, Grain-free, Nut-free, paleo-friendly, low-carb and whole30 compliant… does it get any better than that? The perfect light and healthy meal for any day of the week!

 

 

 

It’s finally feeling like Spring here in Boston!

 

The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious dinner filled with healthy fats is in order.

 

 

I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad.

I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. It complements this dish perfectly and is so so delicious with the salmon and cucumber!

The basil flavor combined with the crunchy cucumber, ginger marinated salmon, and dressing = a refreshing light salad with bold flavor!

 

 

 

What is your all-time favorite salad mix-in?

Thai Ginger Salmon Basil Arugula Salad

Prep Time 10 min Cook Time 8 min Total Time 0:18 Serves 3

Ingredients

    Marinade

    Everything Else

    • 1 lb. wild salmon
    • 3 cups fresh arugula
    • 1 cucumber, sliced thin
    • 1/2 cup fresh basil

    Ginger Dressing

    Directions

    1. Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
    2. In a medium mixing bowl, mix marinade ingredients. Pat salmon dry and season with salt and pepper. Place in the bowl and cover with marinade ingredients. Set aside in the fridge until the oven is ready. You can also leave the salmon to marinate overnight.
    3. Place salmon in the oven for 8-10 minutes, or until fully cooked through.
    4. In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
    5. Once salmon is done, let cool for 5 minutes.
    6. Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!

    Serve with dressing

    Recipe Notes

    *This recipe was updated June, 2017.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Eggplant Meatballs

    These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)!

    Eggplant Meatballs

    Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!

    These eggplant meatballs have a soft meaty texture. If you love eggplant and are looking for a meatless meatballs dish, you’ll love these!

    Eggplant Meatballs

    This weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies

    The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were a big hit!

    Eggplant Meatballs

    Prep Time 10 min Cook Time 25 min Total Time 0:35

    Ingredients

      For the Eggplant Meatballs

      Tomato Sauce

      Directions

    • Preheat oven to 350°F.
    • Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
    • Place eggplant in a bowl and combine with ingredients. Mix well.
    • Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
    • Bake for 20 minutes, or until tender and firm to touch.
    • While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
    • Garnish and serve.
    • Recipe Notes

    • 1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
    • 2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
    • 3. I served mine with spiralized zucchini noodles.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Eggplant Meatballs


      What’s your favorite ‘meatless Monday’ meal?

      Cranberry Walnut Chicken Salad

      Lately I am all about simple lunches. There is this little coffee shop by where I work, and the ladies there definitely inspired this dish. I popped in one day and saw a cran-walnut chicken salad on the menu, and a cup of it has been a reoccurring order whenever I go in. It’s something about the simplicity, yet that it is packed with the perfect sweet flavors and a nice hint of crunch and texture from the walnuts. A perfect mix of flavors, in my opinion!

      I love using my crock-pot to make all-purpose shredded chicken (especially for meal prep), or just throwing together some simple baked chicken. Add that homemade DIY mayonnaise in the mix and create a delicious, quick and easy, satisfying lunch.Cranberry Walnut Chicken SaladCranberry Walnut Chicken Salad

      Cranberry Walnut Chicken Salad
      Serves 2
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      Prep Time
      5 min
      Cook Time
      20 min
      Total Time
      25 min
      Prep Time
      5 min
      Cook Time
      20 min
      Total Time
      25 min
      Ingredients
      1. 1 lb.- 1.5 lb. organic boneless chicken breast
      2. 1/3-1/2 cup homemade mayonnaise (more as desired, I like mine less mayo-y)
      3. 1/2 cup organic dried cranberries (golden raisins or regular raisins would be good, too)
      4. 1/2 cup walnuts, chopped
      5. 1 tbsp coconut palm sugar
      6. Optional: 1/2 tbsp cinnamon
      Instructions
      1. 1. Cook chicken by either the crock-pot, poaching, or baking (place chicken on a greased lined baking sheet, sprinkle with Himalayan sea salt, and bake until no longer pink but be careful not to overcook), note: you can even use rotisserie chicken
      2. 2. While cooking, make homemade mayonnaise and store in fridge until ready to use
      3. 3. Chop or shred chicken (based on desired cooking method) into small pieces
      4. 4. Place chicken in bowl, add mayo, dried cranberries, walnuts, coconut sugar, and cinnamon and mix well to combine
      5. 5. Taste and add more ingredients as desired
      Notes
      1. Serving size depends on your use. This served two nicely for one meal and leftovers for lunch.
      I like to eat mine
      1. Simply in a bowl
      2. On top of mixed greens or spinach
      3. Or wrapped in a lettuce leaf!
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      Cranberry Walnut Chicken SaladWhat is your favorite chicken salad variation? What is your favorite go-to quick & easy lunch?

      Crabmeat Stuffed Encrusted Cod

      Good morning, and happy Savory Sunday! Lately I am all about those simple yet sophisticated seafood dinners {like my Easy Cioppino Stew} that are easy enough for a weeknight and exciting enough to wow your guests on the weekends. This crabmeat stuffed encrusted cod is right up that alley. 

      SAVORY SUNDAYS
      Crabmeat Stuffed Encrusted Cod

      Crabmeat Stuffed Encrusted Cod

      Crabmeat Stuffed Encrusted Cod
      Yields 4
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      Crab meat stuffing
      1. 1 love garlic, crushed
      2. 1 tsp extra-virgin olive oil
      3. 3 cups diced mushrooms
      4. 2 cups diced celery
      5. 6 oz. fresh crab or I like this one
      6. 3 tbsp homemade mayo
      7. Himalayan sea salt, to taste
      8. Freshly ground pepper, to taste
      9. Dash cayenne pepper
      10. Juice of 1/2 lemon
      Everything else
      1. 1 lb. cod
      2. 1/2 cup almond meal
      3. 1 tbsp grass-fed butter
      4. Dash himalayan sea salt
      Instructions
      1. 1. Make the stuffing: in a large sauté pan, combine garlic and oil and sauté for 1 minute
      2. 2. Add in diced celery and mushrooms and let cook until celery is translucent and mushrooms cook down (about 5-7 minutes), stirring occasionally
      3. 3. Remove from heat, add in crab, homemade mayo, cayenne, lemon and salt and pepper to taste; set aside
      4. 3. Preheat oven to 350 and grease a lined pan (I grease with grass-fed butter for this dish)
      5. 4. Cut cod into 4 pieces
      6. 5. Place a spoonful of stuffing into the center of the cod, roll the cod up carefully and place facedown with the opening facedown
      7. 6. Make your encrusted topping by melting butter and mixing it into into the almond meal, add a dash of salt and spoon a bit onto each piece of cod
      8. 6. Bake for 15 minutes until the cod is white and slightly flakey to touch
      9. 7. Serve with extra lemon
      Notes
      1. Enjoy leftover crab stuffing as stuffed mushrooms or a salad topper!
      Lexi's Clean Kitchen https://lexiscleankitchen.com/
      Crabmeat Stuffed Encrusted Cod

      Crabmeat Stuffed Encrusted Cod