This easy vegan pasta 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 this gnocchi with sweet potatoes and it is so cool! But the great thing about this gluten free gnocchi 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!
how to shape gnocchi
Careful as you begin to shape the gnocchi that you don’t add too much flour or it will make the sweet potato batter tough. So to avoid tasteless gnocchi, add the flour a little bit at a time and if the dough is still quite wet keep adding a little more at a time.
rolling out the gnocchi
I found when rolling out the sweet potato gnocchi it was better to deal with smaller amounts of the batter at a time. Rolling small rope-like pieces makes the dough easier to manage. There is no race to get all the gnocchi in the pot at the same time, so you can take your time and go slowly, to make sure this gnocchi is a success.
If you don’t have a gnocchi board like me, I would say the best part of this process is getting to press your fork down on the gnocchi to form those impressionable little lines. It’s definitely not the most important step in the making of your own gnocchi but it’s maybe the most satisfying. You’ll have to let me know if you agree!
I knew when I was creating this dish that it would have one downside 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 gluten free 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!
here are a few reasons why I love this gluten free gnocchi, so listen up!
- The fresh tomato sauce is truly comforting and a delight to bite into. Also, you feel pretty badass making your own pasta sauce from scratch.
- Making your own pasta sauce from scratch is pretty cool, but making your own gnocchi!! Well, that’s just a whole other level of coolness. It might sound like it would be a lot of work but this easy vegan pasta is simple to throw together. The gnocchi is a little time consuming but so straightforward. And it’s pretty cool that you can make your own!
- This dish is veggie and herb overload, and I’m very happy about it. You might just become obsessed with making this for every Sunday night dinner.
is gnocchi gluten free?
Most gnocchi at restaurants isn’t gluten free. But that is the beauty of cooking from home, this time around it is gluten free and vegan! 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
sweet potato gnocchi
- 1 cup mashed/ cooked sweet potato ~ 1 large sweet potato roasted
- 1 cup brown rice flour plus 1/2 cup for rolling
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 2 tsp avocado oil
- 3 cups cherry tomatoes
- 2 cloves garlic
- 1/4 tsp red chili flakes
- 3 tbsp nutritional yeast
- 1/4 cup fresh basil
- 1 cup water
- salt and pepper
sweet potato gnocchi
- 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 cool completely. 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. Preheat the oven to 425F.
- 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.
- 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.