Description
Soft, pillowy gluten-free sweet potato gnocchi tossed in a delicious sauce flavored with sautéed onions, sun-dried tomatoes and crispy sage. These gluten-free gnocchi are simple to make, even easier to cook, and taste amazingly delicious. This is the perfect main dish for the fall, but honestly they’re so good you’ll want to eat them all year round! Totally dairy-free and vegan too.
Ingredients
For the Sweet Potato Gnocchi:
- 1 1/3 cup sweet potato puree
- 2/3 cup mashed potatoes
- 1 1/2 cups gluten-free all-purpose flour, + more for dusting the surface you’ll work on
- 1/2 teaspoon xanthan gum (omit if your gluten-free all-purpose flour blend already includes it)
- 1 teaspoon salt
For the Sauce:
- 5 tablespoons vegan butter
- 1 medium red onion, julienned
- 3 tablespoons pine nuts
- 15 –20 fresh sage leaves
- 5 sun-dried tomatoes, sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt and black pepper
- 3 tablespoons dairy-free parmesan
Instructions
- Combine Gnocchi Ingredients: Combine the mashed potatoes, sweet potato puree, gluten-free all-purpose flour and salt in a large mixing bowl.
- Mix to Get Homogeneous Dough: Mix well until you get form a homogeneous dough that’s soft and pliable but not sticky.
- Place Dough on Floured Surface: Dust your hands and sprinkle a clean and smooth work surface with gluten-free flour, and place the sweet potato gnocchi dough on the surface.
- Divide Dough into Portions: Cut the dough evenly into 5 equal portions (you can use a kitchen scale if you want to ensure the portions are the same weight).
- Roll Out Each Dough Portion: Using gluten-free floured hands, roll out each portion of gnocchi dough until you get a long and smooth cylinder roughly 1/2-inch thick.
- Cut Dough into Pieces: Use a smooth sharp knife to cut the dough into equal thickness.
- Create Gnocchi Pattern: Gently roll each piece of gnocchi against the back of a fork or gnocchi pasta board to create the characteristic Italian pattern of gnocchi. Transfer gnocchi to a floured tray. Repeat until all the dough is used up.
- Chill Gnocchi: Chill the gnocchi in the refrigerator for at least 10 minutes.
- Boil Water: While the gnocchi is chilling, bring a large pot of generously salted water to a boil.
- Fry Sage Leaves: While the water is boiling, melt 2 tablespoons of vegan butter in a large skillet and pan fry the fresh sage leaves until they are a darker green in color and crispy in texture.
- Toast Pine Nuts: Remove the sage leaves and toast the pine nuts until they are a darker golden in color. Set the pine nuts aside.
- Prepare Sauce: Add remaining vegan butter to the same skillet and sauté the julienned onions until tender, before adding the sliced sun-dried tomatoes, garlic powder, salt and pepper. Mix well and then remove from heat.
- Cook Gnocchi: Once the water is boiling, place the gnocchi into the pot and gently stir so they won’t stick to the bottom. Once the gnocchi starts floating to the surface (it takes 3-5 minutes), strain them and place them into the frying pan that you previously prepared. Pan-fry into medium heat, tossing around all the ingredients until they mix well and the gnocchi fries enough to become slightly crispy.
- Garnish and Serve: Top the gnocchi with the crispy fried sage and sprinkle with dairy-free parmesan.
Notes
Sweet Potato Puree: Since we are making sweet potato gnocchi, sweet potato puree is a main ingredient. You can either make your own from fresh sweet potatoes, or use canned sweet potato puree. Alternatively, you can also use butternut squash puree or pumpkin puree.
Mashed Potatoes: I recommend using mashed potatoes made from fresh potatoes (as opposed to the powdered version). For best results, use russet potatoes or Yukon gold potatoes.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to bind better together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to include it for best results.
Vegan Butter: I used vegan butter, but you may also use coconut oil or olive oil if you prefer. Alternatively, if you are not lactose-intolerant, you can also use normal butter or ghee instead.
Red Onion: I like the color and taste of red onions, but feel free to use shallots or yellow onions too.
Pine Nuts: Pine nuts taste great in this recipe, but you can also use chopped walnuts or cashews if you prefer.
Fresh Sage: Fresh leaves are best for optimum taste.
Sun-Dried Tomatoes: Adding sun-dried tomatoes gives the dish a little extra sweetness and flavor. But feel free to leave them out if you’re not keen.
Dairy-Free Parmesan: I used dairy-free parmesan to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use normal parmesan cheese instead.
Freezing: In a baking pan lined with parchment paper, carefully place the gnocchi pieces close to each other but avoid contact and prevent them from sticking. Place the baking pan in the freezer. Once frozen, remove the gnocchi and put them in a freezer bag.
Storing: It is best to eat freshly cooked sweet potato gnocchi. If you’ve cooked them in advance, place them in an airtight container and store in the refrigerator for up to 1 day.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
