Sweet potato gnocchi
Sweet potato gnocchi with a creamy (vegan) sauce is happening. Not only is this recipe vegan, but it's also paleo and whole 30! It's such a great dinner recipe the whole family will love.
Servings: 4
Ingredients
For the gnocchi:
- 4 pounds 4 large sweet potatoes (or traditional potatoes)
- 1 cup cassava flour plus more if needed
- OR
- ½ cup oat flour plus more if needed
- ½ cup tapioca flour (starch)
For the suace:
- 2 tablespoon olive oil
- 1/2 yellow onion chopped
- 1 cup mushrooms (optional)
- 3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon sea salt
- ¼ tsp pepper
- 2 cups fresh spinach
- 4 Aidelle’s Andouis sausages
Instructions
- To make the gnocchi, start by boiling your potatoes. Remove the skins from 4 pounds (about 4 large) potatoes. Cut into chunks and place in a large stock pot. Add warm water until all of the potatoes are completely submerged. Bring the water and potatoes to a boil over high heat then let them boil, uncovered, for 18-20 minutes, or until the potatoes are easily pierced with a fork. Strain the potatoes and place them in a large mixing bowl.
- Next, combine the steamed potatoes and flour in the large mixing bowl. Stir together using a wooden spoon. When it gets difficult to stir, switch to using your hands. Mix and knead until all the flour is combined and the dough starts to form a ball. If the dough is too wet, continue to add oat or cassava flour until the dough forms a ball and isn't very sticky.
- Turn the dough out onto a well floured surface. Use either more oat flour or cassava flour, depending on which one you're making! Divide the dough into 4 equals parts. Take one part and set the other three aside. Roll the dough into a long rope with a 1 inch diameter. Starting at one end, cut the dough into 1 inch pieces and set aside. Repeat this process with the other 3 portions of dough. You can make mini fork marks on each gnocchi at this point if you want to, but it's optional.
- Fill the same stock pot from the potatoes with water about half way full. Add a pinch of salt and heat on high, uncovered until boiling. While it's heating, place a large baking sheet next to the stove to set the cooked gnocchi on. Once it's boiling, add 1/4 of the gnocchi to the water. The gnocchi will sink to the bottom. Once they float to the top of the water remove them with a slotted spoon and place on the prepared baking sheet. Repeat the process with the rest of the gnocchi.
- Heat a large skillet over medium heat and add 1-2 tablespoons of olive oil, coconut oil or ghee to it. When it's hot, add the gnocchi and allow to sear on one side for 1-2 minutes, or until golden brown. Flip over and repeat the process on the other side. Remove from pan and set aside.
- To make the sauce, add olive oil to a large saute pan and turn to medium-high heat. Add the onion and garlic and cook until translucent, 2-3 minutes. Add the rest of the ingredients and bring the sauce to a boil for 2-3 minutes to thicken. Stir in spinach and cook until it wilts then add the gnocchi back in and stir to coat.
- Serve immediately or store in an airtight container in the refrigerator for 3-5 days.
Notes
If you use the oat flour and tapioca flour, the recipe is not paleo and whole30 but it is gluten free. You must use the cassava flour option for the whole30 version. You can usually find cassava flour in your local health food store or WholeFoods.