Gluten Free Sweet Potato Gnocchi With Roasted Onion Almond Sauce

Gluten Free Sweet potato Gnocchi 

Gnocchi Dough; 

  • 2 cups cooked (bake them) sweet potato, milled
  • One tsp Celtic salt
  • One free-range egg, beaten
  • 2 cups gluten-free flour (I used a mix of sweet potato flour and arrowhead GF flour mix. Or millet flour.
  • Two tablespoons ghee, or oil of your choice. (walnut, rice bran oil, etc.)
  • Fresh chopped sage leaves, 2-4 leaves

Roast onion almond sauce

  • Two large onions, or 3 if small.
  • Three roasted garlic cloves 
  • 1 cup homemade almond milk
  • 1/2 cup homemade or store-bought (salt-free) vegetable broth
  • salt and pepper to taste 

Directions;

  1. Quarter 1 onion, line a baking sheet with parchment paper,  and roast the onion and also the three garlic cloves in the oven for 30 min or until the onion is dark brown. 
  2. Chop the second onion and saute it with little olive oil until golden brown. 
  3. Once both onions and garlic are roasted, add to a blender, add salt, pepper, vegetable broth, and almond milk. Blend until creamy. Add more almond milk if its to thick. 
  4. Set aside and keep warm.

COOK THE GNOCCHI THE TRADITIONAL WAY

  1. Boil a pot of water. Add the gnocchi (frozen or fresh) to the boiling water and give it a little stir. Cook until the gnocchi starts to float. Drain.
  2.  While the gnocchi is boiling, melt the ghee or oil of your choice in a frying pan over medium heat. Let it start getting hot. 
  3. Add the gnocchi to the frying pan. It will start to sizzle! Keep frying and turning till they are brown and crispy on all sides.  Add the sage and cook for 30 seconds or so as the sage will get crispy quick.
  4. Add the sauce to your plate and top with the cooked gnocchi, and sprinkle with toasted pumpkin seeds. 

 

Tips and tricks for getting it right the first time:

  • First, you need to cook your sweet potatoes.  Prick them a couple of times with a fork and bake them at 400 degrees until they are soft.  The time will vary depending on the size of your sweet potatoes, but roughly 45 mins to 60 mins for smaller to medium ones.
  • Slice open your sweet potatoes and let them cool slightly before putting them through a potato ricer or mashing them well.  (this potato ricer is fantastic!)
  • Make a well with your sweet potatoes and add the egg to the well and beat it a bit with a fork.  Add 3/4 of the flour and begin to mix it into the sweet potatoes with the fork and keep adding a little more flour as needed until the mixture becomes a soft dough.  You will likely need to mix it with your hands and use all of the meal and possibly a bit more.   Try to only mix as much as necessary and no more.  Bring the dough together to form a ball.
  • Take a chunk of dough off the ball, sprinkle some flour on your counter and roll the dough chunk out into a dough snake.  It might come apart as you roll, but be patient and squeeze it back together and keep rolling.  Gnocchi can be sticky so don’t be afraid to sprinkle more flour on your surface.
  • Cut the dough “snake” into bite-sized pieces however small or large you like.
  • If you want, you can leave the gnocchi in a pillow shape, or you can use a fork and make a little indent.
  • Lay them out on a baking sheet for freezing and cook the rest. `1w

 

 

 

Gluten Free Sweet Potato Gnocchi With Roasted Onion Almond Sauce

Shayna
Course Main
Cuisine Italian

Ingredients
  

  • Gnocchi Dough;
  • 2 cups cooked bake them sweet potato, milled
  • One tsp Celtic salt
  • One free-range egg beaten
  • 2 cups gluten-free flour (I used a mix of
  • sweet potato flour
  • and
  • arrowhead GF flour mix.
  • Or millet flour.
  • Two tablespoons ghee or oil of your choice. (walnut, rice bran oil, etc.)
  • Fresh chopped sage leaves 2-4 leaves
  • Roast onion almond sauce
  • Two large onions or 3 if small.
  • Three roasted garlic cloves
  • 1 cup
  • homemade almond milk
  • 1/2 cup
  • homemade
  • or store-bought salt-free vegetable broth
  • salt and pepper to taste

Instructions
 

  • Quarter 1 onion, line a baking sheet with parchment paper,  and roast the onion and also the three garlic cloves in the oven for 30 min or until the onion is dark brown.
  • Chop the second onion and saute it with little olive oil until golden brown.
  • Once both onions and garlic are roasted, add to a blender, add salt, pepper, vegetable broth, and almond milk. Blend until creamy. Add more almond milk if its to thick.
  • Set aside and keep warm.
  • COOK THE GNOCCHI THE TRADITIONAL WAY
  • Boil a pot of water. Add the gnocchi (frozen or fresh) to the boiling water and give it a little stir. Cook until the gnocchi starts to float. Drain.
  • While the gnocchi is boiling, melt the ghee or oil of your choice in a frying pan over medium heat. Let it start getting hot.
  • Add the gnocchi to the frying pan. It will start to sizzle! Keep frying and turning till they are brown and crispy on all sides.  Add the sage and cook for 30 seconds or so as the sage will get crispy quick.
  • Add the sauce to your plate and top with the cooked gnocchi, and sprinkle with toasted pumpkin seeds.
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5 Comments
  • Debbie toler
    October 23, 2018

    Thanks Sweet girl. ♥️

  • Juls
    October 23, 2018

    Holly cow these look amazing!!

  • Maria
    October 23, 2018

    Cannot Wait to try these!! Yum

  • Issy
    October 24, 2018

    Can’T wait to try this!

  • Victoria Salti
    October 27, 2018

    Cant Wait t to try this
    Thank You Very Much

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Gluten Free Sweet Potato Gnocchi With Roasted Onion Almond Sauce