No need to venture to a fancy Italian bistro for your authentic faves. Instead, become your own gourmet chef by making homemade gnocchi! Rich in antioxidants from tasty sweet potatoes, this vegan-friendly, gluten-free dish is light and delicious. Plus, the recipe is easy enough to make two batches at once. Just freeze what’s left over and reheat for a quick meal later in the week!
Serves 4-6
Ingredients
1 lb. jewel yams, washed
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. thyme or basil
1/4 tsp. nutmeg
1 Tbsp. golden flax seed, ground
3 Tbsp. water
1 cup white rice flour
1/4 cup Tapioca starch
Directions
- Preheat oven to 375 degrees F. Using fork, prick sweet potato all over. Bake 45-60 minutes depending on size until soft to touch. Remove from oven and set aside to cool.
- In small bowl, combine flax and water; stir to combine. Set aside for 10 minutes.
- Scoop sweet potato out from skin and place in bowl. Mash sweet potato with back of fork or potato masher.
- Add salt, garlic powder, thyme or basil and nutmeg. Add flax mixture and stir to combine.
- Add rice flour and tapioca flour to mashed sweet potato a little at a time, until well combined. Dough will be soft and slightly sticky. Let dough rest for 15 minutes.
- Bring large pot of salted water to boil.
- On dry surface sprinkled with rice flour, roll out dough into several long “snakes.” Cut dough into approximately 1-in. pieces. Using back of fork, apply light pressure and gently roll over gnocchi to mark each piece with small indents.
- Cook gnocchi in several batches, do not overcrowd the pot. Place gnocchi into boiling water. When gnocchi floats to surface, cook 4-6 minutes until firm.
- Remove cooked gnocchi from water with slotted spoon and place in clean dish to keep warm.
- Garnish with a light splash of olive oil and chopped parsley before serving with pesto or your favorite tomato sauce.