I love gnocchi. It’s a potato based pasta that cooks up like a dumpling. I first had them in Key West, Florida, and I’ve been in love ever since. I sometimes buy mine already made, but when I have time, I love making them from scratch.
Surprisingly enough, gnocchi are quite easy to make, though a bit time consuming. If you have the time, I highly recommend trying to make your own. It’s a fun experience and a perfectly impressive meal to make for guests.
My recipe below is naturally gluten free, vegan and paleo friendly. It’s also packed with vitamins and all around healthy goodness.
Also see the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 4
Preparation + Cooking Time: 60 minutes
Suggested kitchen tools: parchment paper, large baking tray, large and small skillet, large mixing bowl, wax paper or clean surface, knife, large pasta pot, strainer, large slotted spoon
Ingredients:
2 large sweet potatoes, rinsed (about one and 3/4 of a cup total)
3/4 cup cassava flour
4 tablespoons butter (I used vegan Miyokos)
2 cloves garlic, peeled and minced (or pressed)
1/4 cup vegan parmesean cheese (I used Violife)
sea salt and pepper, for seasoning and taste
Optional “greens” addition (to make it a full meal):
1 bunch kale, rinsed, de-stemmed and ripped into small pieces
2 cloves garlic, peeled and pressed or minced
1 tablespoon olive oil
How-To:
Heat your oven to 400 degrees (F)
Line a large baking tray with parchment paper and set aside
Steam your sweet potatoes until done. I poked holes in mine and cooked them on a microwave safe plate in the microwave on high for 10-15 minutes.
When slightly cooled, scoop out the sweet potato and place in a large bowl with the cassava flour. Mix well to combine. (I used my hands).
Roll out a handful of the “dough” onto a clean, flat surface (like a large cutting board or a wax paper lined tray) into a thick, tube-like shape. It should be about 1 inch in diameter after rolling.
Cut the tube into small dumpling shapes (see photo below the recipe) with a knife. Repeat until all the “dough” is cut into gnocchi. Set aside.
Place some water and a pinch of sea salt into a large pasta pot and heat to a rolling boil. Drop in several gnocchi’s at a time until you reach a count of about 20. Allow them to rise to the surface. This will take only about 1 minute.
Scoop out the gnocchi with a slotted spoon and place in a strainer to drain the water (I placed a strainer inside of the large mixing bowl).
Continue to cook all gnocchi using the same process
After all are cooked (or in-between batches) lay them out onto the parchment lined baking tray. Bake for 10 minutes, flip and bake for 5 more minutes or until crisp on both sides. Remove from oven and set aside.
Make the butter sauce: Place the butter into a small skillet. Add the pressed or minced garlic and cook on medium-low heat until the butter is melted and the garlic is fragrant and light brown. Set aside.
Optional “greens” addition: Prep the kale by tearing it away from the stem, then tear the leaves into small pieces. Rinse well and set aside. Place 1 tablespoon olive oil in a large skillet, on medium heat. Add the pressed or minced garlic and the prepped kale. Saute for 3-5 minutes or until kale is wilted. Season with sea salt and pepper if desired. Turn off heat and set aside.
Add the baked gnocchi to the skillet with the kale. Pour the butter sauce and parmesean cheese on top and toss gently to combine.
To serve, place some kale and sweet potato gnocchi onto a plate. Top with additional parmesean cheese. Eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
Don’t want to steam your sweet potatoes in the microwave? Try peeling and cubing them, placing them in boiling water and cook until soft (10-15 minutes), then drain the water. You could also cook them in an Instant Pot or a Crock Pot. To cook them in a Crock Pot, rinse them, poke holes in them and cook on high for 4 hours.
Don’t want to bake the gnocchi’s? Pan fry them on medium high heat with a bit of olive oil until crisp.
Omit the vegan butter and opt for ghee if in need of 100% paleo
Omit the vegan parmesean if in need of 100% paleo. You could sprinkle it with nutritional yeast instead OR find a paleo friendly parmesean cheese
Store leftovers in the refrigerator
Don’t like kale? Try spinach instead.
Did you make this recipe or have feedback? Leave me a comment or fill out the form below!
I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Simple & Baked Sweet Potato Gnocchi (V, DF, GF, P)
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Simple & Baked Sweet Potato Gnocchi (V, DF, GF, P)
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Simple & Baked Sweet Potato Gnocchi (V, DF, GF, P)
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden