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3-Ingredient(!) Soft Sweet Potato Gnocchi

Updated: Nov 12, 2019


Gnocchi's just one of those things you really can do anything with.


The softness of the mashed sweet potato/potato combination really makes this gnocchi unique, and then browning it in some olive oil adds that firm exterior while keeping the inside soft.


So, GF and DF meals really can be only 3 ingredients! You don't need all the specialty-store stuff - those gums and replacements and whatever else is out there we all know about - to add the elements normally provided by dairy or gluten. We chose to make this GF, DF, and vegetarian to fit our own dietary needs, but it tastes great even if you don't have a special diet:).


We sautéed some broccoli and thinly sliced mushrooms with fresh garlic in olive oil to add to our gnocchi after it was boiled, but really, you could add anything you want: a cream sauce, your classic meat sauce (I mean, sure), fried veggies, or anything.


I think the best part of gnocchi is being able to shape it into whatever. Who says you can't make hearts for Valentine's, or eggs for Easter, or alphabet pasta, or swirls or cones or anything at all.


I'd never seen gnocchi before, let alone made it, so this was definitely a risk my partner and I took, but it turned out really well (despite having to evacuate for a fire drill toward the end of our cooking?!).


When you make your own gnocchi, check the consistency of your dough, because it may need more or less GF flour depending on the size of your egg, water content of your sweet potato, or other factors. Your dough shouldn't be sticky and it should be relatively easy to shape. If it isn't coming together, you probably added too much flour and may need a splash of water, and if its sticky you should add a touch more flour. When testing this recipe, we discovered that without the egg, the dough was much too dry, but you probably could try your own egg-free alternative if your sweet potatoes have a higher water content.


Here's the recipe (modified from My Pure Plants blog)


Ingredients:

2 C. mashed potato/sweet potato combination (salt + pepper to taste)

1 1/2 C. GF Flour

1 egg


olive oil, for frying


Directions:

Combine ingredients, checking consistency frequently. You may need to add slightly more or less flour to dough.

On a floured countertop, roll dough into a log and cut log into 6 equal parts.

Roll each section into a small log and slice into coin-size pieces. Shape as desired.

While shaping gnocchi, fill large pot with salted water, and bring to a rolling boil. Add gnocchi and turn down pot to a simmer. Stir occasionally, making sure not to overtire or mash gnocchi.

Cook gnocchi for 1 minute after it starts to float. Check frequently after they start to float, so you don't overcook them.

Pan-fry in olive oil until gnocchi browns (important to keep it from a mushy texture).

Serve with sauce or sautéed veggies of choice.


Notes:

It's crucial to make sure the mashed sweet potato/potato is well-mashed (consider using a mixer) and cooled before adding to dough for your gnocchi to turn out amazingly.

We sautéed broccoli, mushrooms, and fresh garlic, and then added the boiled gnocchi to the pan to finish pan-frying together.

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