If gluten-free gnocchi is delicious, gluten-free sweet potato gnocchi is divine. In the 2012 December Savorfull box was a sample bag of Mrs. Glee’s Performance Blend Flour. I decided to use it to make Sweet Potato Gnocchi. “What’s gnocchi” you ask? I think of them as pillowy soft, grown-up tater tots. The original recipe I used was on Savorfull’s website. Since then Mrs. Glee’s went out of business, so I recreated these using Cup 4 Cup flour.
What’s a gluten free gal to do?
Fast forward to 2017 and I have discovered an easy, simple gnocchi recipe for gnocchi. I have recently fallen in love with the non-gluten free website, Dessert for Two. Don’t be dissuaded by the title. It contains more than dessert recipes. For example, author Christina Lane has a recipe for Pumpkin Gnocchi. If one can swap potatoes for pumpkin in pie, one can surely do so in gnocchi. Therefore, a few substitutions and you have the most amazing gluten-free sweet potato gnocchi that you don’t have to share with the whole family if you don’t want to. I won’t tell if you keep them all to yourself.
Lane starts her recipe with canned pumpkin. However, my recipe calls for sweet potatoes. Therefore, the night before I was going to recreate my gluten-free sweet potato gnocchi, I wrapped my sweet potatoes in foil and baked them in the oven. Probably at 350 degrees. Probably for 30 minutes. I’m terrible at remembering some of these things. Sorry. I’m sure you can do a Google search for how to make sweet potatoes and find a myriad of answers. To keep my sweet potatoes moist, I cooled them and stored them in previously mentioned foil. Why clean more dishes than you need to, am I right?
The original gluten-free sweet potato gnocchi I made years ago contained very few ingredients. This recipe, however, has a few more. Lane’s secret ingredient? Ricotta cheese. In addition to the egg in the recipe, it helps the dough hold together. It rolled so incredibly well. It required very little extra flour for rolling. Which if we’re honest, is one other reason gnocchi is great. It’s like reliving your childhood days of playing with Play-Doh. Except these are made with wheat-free ingredients and you actually get to eat it when you’re done.
Roll gluten-free sweet potato gnocchi dough into 3/4 inch snakes, cut them into 3/4 inch pieces, and then roll them down the back side of a fork. That creates the really cool grooves that you find in traditional gnocchi. Thanks Lidia Bostianich for that tip!
The directions from Lane’s original recipe instruct you to cook / fry these in melted butter. I did. And they were everything I longed for. Soft. Decadent. And totally worth keeping ALL to myself. (I did end up sharing. Because my husband has an adorable smile. He’s lucky.)
You can also boil these in water. When I originally made these gluten-free sweet potato gnocchi years ago, we then froze them on a cookie sheet. We did this because it wouldn’t be served until the next day at my aunt’s house. When it was time to cook them, I cooked them in straight chicken broth. No prior thawing, and no diluting with water. I wasn’t very exact on the cooking times. I just cooked them until I thought they were done. (Traditionally you cook them until they rise to the surface.) They tasted fantastic and my uncle even had seconds. They were a great compliment to the roasted Cornish game hens and wild rice stuffing of our Christmas dinner. These gluten-free sweet potato gnocchi would be great for Thanksgiving too! Click here to get other Thanksgiving menu ideas, from A to Z!
Have you ever made sweet potato gnocchi? What recipe do you follow? What are some of your favorite dishes to make for Christmas? Leave me a note below!