I HEART GNOCCHI!

Every time I go to a restaurant and see gnocchi on the menu, I won’t even look at the rest of the menu and order it without a doubt! I always assumed making gnocchi was a long, elaborate, and time-consuming process, which is why I never even thought of trying it at home. You know how I’m all about quick and easy recipes consisting of few ingredients that don’t take longer than 30 minutes to make. Cause who on earth has the time to spend hours in the kitchen these days? Not me for sure!

So, when I came across this simple recipe for sweet potato gnocchi by Meghan Telpner, I knew I had to make it. I love using sweet potato because it’s much higher in nutrients compared to her regular white brother 😉 It contains twice as much fiber and is an excellent source of beta-carotene, a nutrient your body converts to vitamin A after consumption. Vitamin A helps with your vision, boosts the immune system, and improves the health of your skin.

I’ve made this recipe multiple times ever since with a few changes and since I got lots of recipe requests, I decided to share it here on the blog. It works best in my opinion with this creamy and “cheesy” dairy-free tomato-based cashew sauce. But I’ve also tried it plain tossed with some good-quality extra-virgin olive oil and a side of mushrooms (sauteed with garlic and thyme) and it was heavenly!

Hope you give it a try and enjoy! Don’t forget to tag me @nutriholist #nutriholist if you do! I would love to see and share your creations!

Sweet Potato Gnocchi with “Cheesy” Tomato Sauce

Serves 2

Ingredients

Gnocchi

  • 1 cup sweet potato puree (1 medium/large sweet potato cooked)
  • ½ cup brown rice flour
  • ½ cup buckwheat flour
  • 1/3 cup arrowroot starch
  • 1 garlic clove, grated
  • Pinch of sea salt and black pepper

Cheesy Tomato Sauce

  • 1/2 cup cashews, soaked for 2+ hours
  • 1/2 cup tomato sauce
  • 1 large tomato
  • 1 garlic clove (or 1 tablespoon garlic powder)
  • 1 tablespoon onion powder
  • 2 tablespoons nutritional yeast or hemp hearts
  • 2 tablespoons full-fat coconut milk
  • 1/2 teaspoon dried herbs such as thyme, oregano, or tarragon
  • Unrefined sea salt, black pepper, and red chili flakes to taste

Directions

  1. For the gnocchi: Add the sweet potato puree to a large bowl with the rest of gnocchi ingredients and mix well to combine. You might have to use your hands to get the job done
  2. Lightly dust a cutting board or a clean counter surface with a bit of flour and place about 1/3 cup of the mixture on it. Roll into an inch-thick roll and then use a knife to cut the roll into 1-inch long pieces. Use a small fork to imprint the gnocchi, and repeat until all the dough is used up
  3. Bring a medium pot of water to a boil and add the gnocchi in batches (about 10 at a time) to prevent overcrowding. Stir a few times to prevent them from sticking to the bottom of the pot. Remove them with a slotted spoon once they rise to the surface and place in a colander for the water to drain. Repeat until all the gnocchi is cooked. You can serve the gnocchi as is with the sauce or saute them in 1 tablespoon of coconut oil in a pan if you prefer them crispy
  4. For the tomato sauce: Rinse and drain the cashews and add them to a blender with the rest of the sauce ingredients. Blend until completely smooth (add a tiny splash of water if your sauce is too thick), taste test, and adjust seasoning
  5. Assemble: Add gnocchi to the serving bowl, pour the sauce on top, and mix well to coat. Serve it as is or with a side of sauteed mushrooms. Enjoy!