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Blogger Bella Bucchiotti of xoxoBella.com shares her recipe for gluten free sweet potato gnocchi. It is perfect for a gluten free and vegan diet.

Sweet Potato Gnocchi

Course: Gluten Free, Main Course, Pasta
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 290kcal
Author: Bella
Gnocchi has been one of my favourite pastas for as long as I can remember. This gluten free sweet potato gnocchi recipe is a take on Nonna’s gnocchi that fits with all my food allergy requirements.
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Ingredients

Gnocchi:

  • 1 sweet potato large
  • 2 potatoes small
  • 1 1/3 Cups gluten free flour

Sauce:

  • 1/3 Cup butter vegan or real
  • 2 Cups cherry tomatoes
  • 1 Sprig rosemary
  • 3 Sage leaves

Instructions

  • Peel all of the potatoes and cut into even sized chunks.
  • Cook the potatoes in the microwave for 10 to 15 minutes (until a fork goes through them easily). Set aside to cool for 15 minutes.
  • Flour a work surface and pour the flour onto the surface making a well in the middle of the flour.
  • Once the potatoes are cool enough to handle, put them in a potato ricer and mash into the well of the flour.
  • Flour your hands incorporate the sweet potato into the flour by hand.
  • Once combined, roll the potato dough into a ball and cut it into 4 even pieces.
  • Roll each piece into a log that is about 1/2 an inch thick.
  • Cut the log into 1 inch pieces to create the gnocchi pieces. Gently toss each piece into flour to remove any stickiness.
  • Use a fork to gently press grooves into each piece of gnocchi. Toss on more flour if required.
  • Heat a pot of water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, then remove it from the water using a slotted spoon. Do not over cook or they will get mushy.
  • Chop the rosemary (remove stems) and the sage. Cut the cherry tomatoes in half.
  • Melt butter in a pan and add the chopped herbs. Cook for a few minutes on medium. Add in the tomatoes and cook for a few more minutes. Add in the cooked gnocchi and mix them into the butter mixture.
  • Serve in small bowl or plate with freshly grated (vegan or real) parmesan cheese. Garnish with a few sprigs of rosemary if you wish.

Notes

If you don't have a potato ricer, use a potato masher or even use a hand or immersion mixer.

Nutrition

Calories: 290kcal | Carbohydrates: 63g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 828mg | Fiber: 9g | Sugar: 7g | Vitamin A: 8413IU | Vitamin C: 39mg | Calcium: 88mg | Iron: 3mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.