Health & Food

Gluten-Free Sweet Potato Gnocchi

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I can’t believe it’s already December 1st! This year has gone by faster than ever, and I feel like I say that every year. It’s just crazy. The fun thing about this holiday season is that it’s our first holiday spent in our new house! Nick is like a child in that he can’t wait to put lights up (we started last week) and buy a Christmas tree. We are actually buying our Christmas tree on Sunday, which is early because we usually buy it two weeks before Christmas. We’re just really into the holidays this year (scratch that, HE’S into the holidays, I’m just soaking in that positive energy!). I have been heating cinnamon sticks and orange peels on the stove, and we even had our chimney cleaned out so we can start doing fires some nights. Ok, I’ll admit, I’m into the holidays this year!

I already made plans with my mom to make our annual batch of chocolate waffle cones….

The Buckeyes already kicked some Michigan butt in the last scheduled game of the season…

And of course the holidays are impossible to escape when you work at one of the largest stores in town!!

And with the holidays comes cooking. Coco posted this sweet potato gnocchi a few months ago, and I finally got around to making it! This recipe was so simple. My favorite part about it was the short ingredient list;

Gluten-Free Sweet Potato Gnocchi

Ingredients

  • 2 large sweet potatoes
  • 1 egg yolk
  • ½ pound ricotta cheese
  • 2½ cups brown rice flour
  • 2 tsp. salt

Instructions

  1. Cook the sweet potatoes either in the microwave or the oven (I chose the oven, 400 degrees for about 45 minutes)
  2. Mash the sweet potatoes in a medium bowl
  3. In a separate bowl, blend together the ricotta and the egg yolk
  4. Mix together the ricotta/yolk and sweet potatoes
  5. Add the flour to the above combination and form a soft dough
  6. Create your gnocchi! (** I simply broke off ~1 T pieces and formed them into gnocchi by hand. This took some time, I will warn you**)
  7. Throw the gnocchi into a large pot of boiling water, about 20 at a time (**I added a bit of EVOO to my water**)
  8. When they start to float they are finished. (** It only took about 4 minutes for mine to start floating**)

Notes

** If you are following a low FODMAPs diet, this should be fine. Sweet potatoes do contain FODMAPs but the ~1/2 cup you would get in one serving of the gnocchi shouldn’t cause issues. Note that ricotta does contain a good amount of lactose, so if you’re lactose-intolerant this might not be the best recipe. Lastly, Make sure you use RAO’s Sensitive Formula spaghetti sauce, or one of my two homemade low FODMAPs sauce recipes (see my low FODMAPs page) to top your gnocchi.

Nutrition Information

Serving size: ¼th of batch Calories: 350

Since I am an Italian who can’t eat garlic or onion (and thus can’t eat spaghetti sauce) I added canned stewed tomatoes (zero sodium) and parmesan cheese.

These gnocchi tasted fabulous. I plan on making these for my dad for his birthday, since he loves gnocchi. I would be really happy if he could start eating sweet potato gnocchi because at least there are some extra health benefits from the sweet potatoes and whole grain flour (beta carotene, alpha-carotene, fiber, vitamin C, more B-vitamins).

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