Sweet Potato Gnocchi (Gluten Free, Dairy Free)
When I think gnocchi, I think gourmet. Like, fancy Italian restaurant, where the dish is called a Secondi, and typically, I can't eat it, because they're traditionally made from potatoes with wheat flour added. These pillows of potatoes, are so appealing. Chewy, yet soft, and reminiscent of dumplings -- they tease all of the senses in the best ways.
And I wanted to be able to enjoy these without the burdens I feel from gluten. So, I decided to switch things up a bit and not only come up with a gluten-free alternative, but to sub in the typical white potato's more colorful and nutrient-rich counterpart, the sweet potato.
Sweet potato is a great source of Vitamin A -- a group of nutrients that are beneficial to the body. Specifically, cartenoids contained in this group of nutrients are considered to be anti-inflammatory and antioxidant, and are particularly good for our vision. Sweet potatoes are also an excellent source of dietary fiber, which can help keep blood glucose levels in check, which helps with avoiding the rise and crash of insulin spikes.
This 3-ingredient recipe couldn't be an easier way to make a truly gourmet-feeling meal while keeping things healthy.
- 1 large sweet potato
- 1/2 cup arrowroot starch, plus more as needed (I use Bob's Red Mill)
- 1/2 cup potato starch, plus more as needed (I use Bob's Red Mill)
- Preheat oven to 400° F. When hot, place sweet potato in the oven (with a few holes poked in it) on a baking sheet. Allow to cook completely, until soft all the way through (about 45 minutes, but check periodically for doneness).*
- Allow the potato to cool completely.
- Once the potato is completely cool, cut it open and remove skins. Transfer the insides of the potato into a large bowl. Mash up the potato with a spoon or potato masher.
- Add in arrowroot starch and potato starch, and use hands to fold into the mashed potato. Keep adding in arrowroot starch and potato starch until it takes on the consistency of Playdough.
- Once fully mixed and the proper consistency, roll small sections of the dough into about 1/2-inch thick "tubes," and then cut into 1/2 inch pieces (as pictured). Use the back of a fork to press each gnocchi down a bit and to give it a finished look.
- Meanwhile, boil a large pot of water.
- Once boiling, place about 5-7 gnocchis at a time into the boiling water. Allow to cook in the boiling water until the gnocchis float (will take about 1-2 minutes).
- Once floating, remove the gnocchis from water with a slotted spoon and place on a plate/platter lined with paper towels. Repeat until all gnocchis are cooked.
- Toss with your favorite sauce.
- *Note: You can steam or boil the potato too! Whatever works for you -- just make sure the potato is cooked through.