Like authentic Italian? You’ll love this gluten-free sweet potato gnocchi, complete with homemade dumplings and sauce!
- 2 medium or 1 large sweet potatoes
- 1 egg
- 1-1 1/2 cups Gluten Free 1-to-1 Baking Flour (Have an additional 1/2 cup for rolling)
- Sage Pesto
- 1/2 cup fresh sage
- 1/4 cup fresh flat leaf parsley
- 1/4 cup fresh basil
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped toasted hazelnuts
- 2 cloves garlic
- Juice of half a lemon
- 1/4 teaspoon salt, plus a pinch (to taste)
- 1/4 teaspoon crushed red pepper (optional, for heat)
- Pinch of black pepper
1. Preheat oven to 400°F.
2. Slice sweet potatoes in half lengthwise. Brush with extra-virgin olive oil and sprinkle with salt and pepper. Place flat-side down on a sheet tray lined with aluminum foil, and roast in the oven for 25-30 minutes on the middle rack. If they’re not fork tender, roast for an additional 5-10 minutes. When finished, the flat sides should be browned and caramelized. Allow them to cool for several minutes.
3. When the sweet potatoes are safe to handle, remove their skin and place in a bowl or right on a clean countertop. Mash with a fork until smooth. Crack one egg and add 1/4 cup of flour at a time, kneading constantly until combined. Kneading the dough will help build elasticity and chewiness. If the dough is still sticking to your hands, add additional flour.
4. In a blender or food processor, add fresh herbs, 1/4 cup freshly toasted hazelnuts, olive oil, garlic, lemon juice, and the listed spices. Blend to your desired smoothness.
Note: depending on the size or amount of the sweet potato, you may not need all the flour instructed. Knead the dough for 5-10 minutes. When the dough is ready, place in a bowl with olive oil and put in the fridge or freezer for a few minutes before cooking. It will be much easier to roll out when chilled. If preparing in advance, place in saran wrap and store in the fridge until ready to roll out.
5. Pull the gnocchi dough out of the freezer. Drizzle or spray some oil on the counter, and dust with extra flour so the dough doesn’t stick. Cut the dough into four equal quarters. One at a time, roll out into a log about 1/2-inch wide. Slice the gnocchi into roughly 1-inch pieces, and add them to a bowl with additional flour so they don’t stick together. Continue this process until all the gnocchi is formed and coated with additional flour. Store in the freezer until ready to cook.
6. Bring a pot of water to a boil with olive oil and salt (to season and prevent them from sticking). Have an additional pan over medium heat with olive oil preheating. You may need to do the next steps in batches so as not to overcrowd the pot. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the top. Using a kitchen spider, carefully pull the gnocchi out of the water and add directly into the hot pan to crisp up. Keep your eye on them; because they’re sweet potatoes, they have extra natural sugars and could quickly caramelize and burn if you’re not watching. When the gnocchi are nicely golden, add your pesto and toss together.
7. Finish with the additional hazelnuts and some chiffonade sage and basil. Enjoy!
Serving size: 1/2 of total recipe.
Copyright Bob’s Red Mill.