This is such a yum dinner to have on a cozy January evening. This Gluten Free Gnocchi is healthy, filling, vegan and fun to make! I made my gnocchi with sweet potatoes and it is so cool! But the great thing about this recipe is if you don’t have time to make the gnocchi, the tomato sauce is to die for and is amazing just with normal pasta! So lots of options for you!
I knew when I was creating this dish that it would have one down side to it… It would NEVER be Picky Husband Approved. That is because my dear husband HATES (all caps are necessary) sweet potatoes. Whether it’s the texture or flavours he’s just a big hater. BUT we have the tomato sauce that I’ve paired with this gnocchi on pasta at least twice a month and he loves the sauce. So if there are some sweet potato haters in your life, just make this yum sauce with pasta and you’ll be good to go!
The gnocchi ends up being crisp on the outside and soft on the inside. Paired with this homemade tomato sauce, you might just end up licking your bowl at the end- no judgment from me!
gluten free gnocchi
time to make: 40 minutes (not including roasting of sweet potato)
sweet potato gnocchi
- 1 cup of mashed/ cooked SWEET POTATO (~ 1 large sweet potato roasted)
- 1 cup BROWN RICE FLOUR ( plus 1/2 cup for rolling)
- 2 tablespoons NUTRITIONAL YEAST
- 1 teaspoon OREGANO
- 1/4 teaspoon SEA SALT
- 3 cups CHERRY TOMATOES
- 2 GARLIC cloves
- 1/4 teaspoon RED CHILLI FLAKES
- 2 teaspoons AVOCADO OIL
- 3 tablespoons NUTRITIONAL YEAST
- 1/4 cup FRESH BASIL
- 1 cup WATER
- salt and pepper to taste
- Start by baking the sweet potato in the oven at 450F for 40- 50 minutes (until soft). Poke little holes in the sweet potato with a fork before putting in the oven. Once done, let
coolcompletely. Then remove the skins.
- Measure out 1 cup of mashed sweet potato into a bowl and add the flour and spices. Thoroughly knead with your hands. The texture should feel like dough, you may need a little bit more flour if it is still quite wet (add 1/4 cup of flour at a time if necessary).
- Dust a clean surface with brown rice flour and divide your dough into 4 pieces (as seen in the picture above).
- Bring a medium pot of salted water to a boil on the stove.
- Roll out one-quarter of your dough at a time. Make a long snake-like shape with the dough- about 2 inches thick. Cut the dough into 2 cm pieces (width-wise). Coat the pieces lightly with flour and toss in the boiling pot of water.
- Gnocchi is done when they float to the top. Remove the gnocchi from the pot using a spoon that has holes in it or a small mesh strainer. Place cooked gnocchi on a lined baking sheet. And continue the process of rolling out 1/4 of the dough (2 inches thick), and cut it into 2 cm pieces, toss them in the pot and then remove once they are floating on top.
- Preheat the oven to 425F. Toss the cooked gnocchi in 1 teaspoon of oil and bake for 15 minutes, flipping halfway through.
- While the gnocchi is baking in the oven prepare your tomato sauce.
- Heat 2 teaspoons of oil to a saucepan over medium-high heat. Add the garlic, red pepper flakes and cherry tomatoes. Cook for ~8 minutes checking on the tomatoes periodically, making sure they don’t burn. If the pan starts to dry up add a little bit of water at a time. The goal is to cook the tomatoes so that you can eventually press down on them with a fork and release their juices.
- Once tomatoes are pressed down and the juices released from the skins, add the nutritional yeast, water, basil and the tomato mixture to a blender, and blend until smooth. Transfer back into the saucepan and simmer so the flavours combine nicely.
- Remove your gnocchi from the oven and top with the tomato sauce.
if using normal pasta, cook 3 cups of pasta and top with tomato sauce.