I must admit that my gnocchi are the most incredible comfort food to me on the planet. These soft yummy pillows of healthy deliciousness, that simply are surrounded by sauces that enhance the gnocchi, are something I look forward to so much when I make them.
I save them for special days that I can enjoy the process of making them with uninterrupted peace and quiet and making usually two sauces to serve them with, and of course, a nice bottle of Chianti.
On a side note, did you know that a single gnocchi is called a gnoccho? I learned that while researching and writing this blog today and thought I’d share that tidbit of trivia. I always thought it was gnocchis (plural) and gnocchi (singular) but I was wrong and it’s always fun to learn a new word.
For this recipe, I’m giving you the easy addition of sweet potato in this recipe. I’m saving you a ton of time by using Farmer’s Market brand of Organic Sweet Potato puree you can buy in the grocery store.
Sauces? My favourite sauce is a Tomato Rose Sauce with these or a Basil Lemon Cashew Cream Sauce. Both are vegan and gluten-free and very simple to do. Both of these recipes you will see tomorrow.
Sweet Potato Gnocchi – serves 4
1 14 oz can sweet potato Puree (I use Farmer’s Market brand)
1 ¾ cup gluten-free all purpose flour (I prefer Bob’s Red Mill) + ½ cup extra for the dough to be able to handle it on a large wood chopping board.
1/8 tsp xanthan gum or guar gum (optional but I use to make the gnocchi more glutenous)
¼ tsp sea salt
1/3 cup nutritional yeast
2 Tbsp ground flax meal mixed with 6 Tbsp water (separate bowl and let sit to thicken)
1. Whisk the flour, xanthan gum, sea salt and nutritional yeast together.
2. Add the flax meal/water mixture and the sweet potato to the dry mix. I fold and mix with a wide stiff spatula. There’s nothing wrong with using your hands but this dough can be sticky.
3. Once incorporated and shaped in a ‘somewhat’ ball, sprinkle with some extra flour and remove from bowl and place on floured chopping board. (If the dough feels too wet for whatever reason, add more flour and mix more before removing from bowl). Press flat with your hand on board and shape into oblong shape. If it is too dry, please add a little more water (1 Tbsp at a time) until it is fully incorporated.
4. Cut into ½” strips and the into 1” lengths. Once cut, remove pieces from board and take a fork and press into each gnocchi gently. You will need to keep flour on the tines of your fork so that it won’t stick to the gnocchi.
5. Bring the water to a boil and drop approximately 20 gnocchi at a time into the boiling water. Gently give them a stir and continue to boil for about 2 minutes or until they float to the surface which will indicate they are done. Scoop out with a slotted spoon and put in a fine mesh colander to drain further. Add another 20 gnocchi to the boiling water if you need to make more for additional people. I find a serving of about 10 gnocchi/per person each is filling.
Top with a pine nut and olive oil drizzle, tomato rose sauce, basil lemon cashew cream sauce or a warm cinnamon, nutmeg cream sauce.
Serve with side of braised kale or sautéed brussels sprouts.
Tomato Rose Sauce: Add ½ cup cashew cream to 2 cups of tomato sauce. Stir gently over medium heat and never boil.
Basil Lemon Cashew Cream Sauce: to 2 cups Cashew Cream, add ½ cup packed FRESH basil and 1 Tbsp grated lemon rind to a blender. Blend until smooth. Pour into sauce pan and warm it to pour over pasta, gnocchi or vegetables – never boil.