Folks, I’m back in Canada. After the first snowfall last week, it’s starting to feel a lot like “bundle-up” weather. The weather for hot food, hot drinks, and stuffy noses. You know what helps keep me warm? A good helping of spicy in all my meals. Haven’t you noticed? The wind never feels as cruel when you’ve got a tummy full of a hearty, spicy lunch. This recipe is perfect for exactly this!
Anyone who knows me knows that I’m a SUCKER for any kind of pasta, but it’s not the healthiest choice for every day. Using a (lower carb) mix of gluten free flour and fine almond flour, I was able to create light gnocchi dumplings that were every bit as tasty as regular gnocchi with almost half the carbs per serving!
But why the sweet potato? While you can make this four ingredient gnocchi with regular russet potatoes, nothing says Late Autumn more than the flavor of sweet potatoes and the lovely burnt orange color!
P.S. All you gnocchi lovers out there: if you’ve ever tried making gnocchi without a gnocchi roller, you know how messy it can get. Seriously, invest in a gnocchi roller. It will make them so pretty and perfect! Here’s the one I bought! (Totally not a sponsored comment, I just really love mine). When you’re using the roller, make sure to flour the rolling board so the pieces don’t stick!
If you don’t use all the gnocchi dough right away, wrap it in saran wrap and freeze for up to 1 week. To mix things up, use a different sauce for a completely different flavor.
Other Amazing Sauces to try with the Sweet Potato Gnocchi
I’m firmly convinced that gnocchi is the best thing that Italian cuisine gave us. Do you like regular gnocchi or sweet potato gnocchi?
- 2 large sweet potatoes
- 1 tablespoon flavored or plain oil
- 1 1/2 cups of gluten free flour
- 1/2 cup of very fine almond flour
- 1 egg
- grated parmesan, to garnish
- 2 roasted red peppers (I used a jar)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oil
- 1/2 clove of garlic
- 1 shallot, finely diced
- 1 teaspoon tomato paste
- 1/4 cup chicken broth
- Preheat your oven to 425 degrees. Cut your sweet potatoes in half and rub them with the tablespoon of oil. Place on the baking sheet, cut side down. Bake in the oven for 50-55 minutes.
- Once the potatoes have finished baking, let cool for a few minutes and then scoop out the flesh into a large bowl. Mash with a fork. Cool a few more minutes (make sure the mashed sweet potatoes are still warm) add in the egg and whisk until completely combined. Fold in the flours and use a rubber spatula to combine. Once the "dough" comes together, knead on a lightly (gluten free) floured surface until the dough is no longer sticky. Add more flour if it is too sticky.
- Divide the dough into 4 parts and roll each into a long 1/2 inch thick rope. Cut into small pillow pieces and roll on a gnocchi board or use a fork to make a gnocchi pattern. Repeat for each quarter of the dough.
- Boil a pot of water on the stove and working in batches, boil the gnocchi for 2 minutes (or until they float up to the surface). Remove the finished gnocchi and lay out on a paper towel lined plate.
- In a small blender, pulse all the ingredients for the sauce together. Pour out into a small pot and heat while stirring for 5-7 minutes.
- Transfer the cooked gnocchi into a large pot and pour the sauce onto the gnocchi and toss. Garnish with fresh oregano.