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gluten free gnocchi

Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 2 people

Ingredients

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

tomato sauce

  • 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

Instructions

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.

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.

Notes

If using normal pasta, cook 3 cups of pasta and top with tomato sauce.