Gluten-free and paleo sweet potato gnocchi are topped with a delectable sage walnut pesto. Sweet potatoes, almond flour, arrowroot flour, and an egg are used to make the gnocchi. It's the ideal flavorful and substantial dish for the fall and winter.
Sweet Potato Gnocchi that’s Gluten-Free and Paleo
When it comes to gnocchi, many people relate it with pasta dishes. However, in my experience, it’s more of a potato dish. Traditionally, gnocchi is made using white potatoes and wheat flour. However, I prefer to use sweet potatoes and a combination of almond flour and arrowroot powder in my sweet potato gnocchi recipe. The reason I use arrowroot powder is that it balances out the nuttier almond flour and provides a lighter, smoother texture.
The sweet potato gnocchi recipe itself is quite straightforward. First, I cook the sweet potatoes, rice them, and then add the flour. Next, I stir in an egg and work the dough until it’s no longer sticky. If you are making this recipe for the first time, I recommend giving yourself some extra time to prepare it. While it’s not complicated, rolling and cutting the gnocchi can be time-consuming. However, the good news is that with practice and time, you will become faster at making it. I promise!
Top it with Sage Walnut Pesto
I love adding toppings to my sweet potato gnocchi, and one of my favorites is a sage walnut pesto. This combination just screams fall, with its beautiful orange color and fresh sage aroma. Trust me, once you try this pesto, you will want to use it on everything! To make the pesto, I used leftover fresh herbs from a previous recipe and blended them with walnuts, Parmesan cheese, garlic, and olive oil.
I loved it so much that I made a second batch and poured it into a silicone ice cube tray to freeze for future use. Now, whenever I want to add some extra flavor to a recipe, all I have to do is pop out a cube and let it thaw. It's the perfect way to meal prep for a future gnocchi dish or to top on some zucchini noodles for a quick and delicious meal. Give it a try and thank me later!
Sweet Potato Gnocchi Tips
If you are new to making sweet potato gnocchi, don’t worry! Here are some additional tips to help you perfect your gnocchi-making skills:
- For a smoother texture, use a potato ricer instead of a masher. Ricing the potato while it’s still warm and allowing it to cool for 10 minutes will also help.
- Depending on the size of your sweet potato and cooking method, you may need to add more flour to the mixture. Just add more in the same ratio until the dough is no longer sticky.
- If you prefer a cleaner work surface or have a smaller kitchen, you can mix the dough in a large bowl and then roll it out on a clean surface.
- While a gnocchi paddle or fork can be used to make indentations, leaving the gnocchi as pillows is also an option. However, making the indentations at least once will help you appreciate the skills of Italian grandmothers.
- Remember to pronounce gnocchi as nyah-key instead of nyo-key. Additionally, you can freeze and reheat the gnocchi for future meals, but it may not be necessary as this recipe serves around 3-4 people.
If you are unsure about the gnocchi-making process, check out the video above for a step-by-step tutorial. With practice, you will soon become a gnocchi-making pro!
How to Refrigerate Sweet Potato Gnocchi:
Gnocchi made with sweet potatoes should be refrigerated if there are any leftovers. Let the gnocchi come to room temperature first. The gnocchi should then be put in an airtight container or a plastic bag that can be sealed. The gnocchi may be kept in the fridge for up to three days.
How to Freeze Sweet Potato Gnocchi:
You may freeze sweet potato gnocchi if you want to prepare it ahead of time. The gnocchi should be sliced, put on a baking sheet, and frozen firm. After frozen, move the gnocchi to an airtight container or resealable plastic bag. For a maximum of three months, the gnocchi can be kept in the freezer.
How to Reheat Sweet Potato Gnocchi (If Required):
To reheat frozen gnocchi, place the frozen gnocchi directly into boiling salted water for 2-3 minutes or until heated through. For refrigerated gnocchi, you can reheat it by sautéing it in a pan with butter or olive oil until heated through.
Can I make sweet potato gnocchi without eggs?
Yes, you can make eggless sweet potato gnocchi by using a flax egg or omitting the egg altogether. However, the texture may be slightly different.
How do I know when the sweet potato is cooked enough for gnocchi?
You can test the sweet potato’s doneness by poking it with a fork. If it’s tender and falls apart easily, it’s ready to be mashed into the gnocchi dough.
The sage walnut pesto elevates sweet potato gnocchi, a delectable substitute for traditional gnocchi. Making gnocchi may be enjoyable and fulfilling with a few helpful hints. For the finest flavor and texture, it's crucial to carefully reheat any leftovers after properly storing them in the freezer or refrigerator.