Gluten Free Sweet Potato Gnocchi with vibrant nut free & dairy free sage pesto
- samanthj4
- Mar 8
- 1 min read
Updated: Jul 8
I prepared this recently for someone who wanted to gift their spouse with exciting food that they could actually eat. This person's wife is breastfeeding, and she suddenly learned that she needed to avoid A LOT of foods. I could relate to that because I had to avoid some of my staples while I was breastfeeding my son. Let me tell you, making breastmilk is a superpower, and when you have to cut out things that you love...well, it makes for hanrgy mommas, and we DO NOT want that.
This recipe works if you can't have any of the following:
Dairy
Nuts
Garlic
Onions
Wheat
Tomatoes
It is harder than you think to create satisfying meals that avoid all of those things. Not impossible, but it does take extra planning. This sweet potato gnocchi dish is a great one to have in your bag if you need a gluten free treat.
First, I baked the sweet potatoes because I wanted them to have that extra depth of flavor from deeply caramelized flesh, but I have made these by cooking the sweet potatoes in the microwave too. Both approaches work, but I think you get a better flavor from roasting the potatoes in the oven.
I love sage, but usually I pair it with browned butter. In this case, I needed something dairy free, and I decided to make a simple pesto with pumpkin seeds. It was so delicious. I plan on making it again and again. It would be lovely with all kinds of pastas or on sandwiches.
Notes
1
Start with baking the sweet potatoes for 45 minutes-1 hour in a 400 degree oven. You may also microwave the sweet potatoes if you are pressed for time, however roasting deepens the flavor.
2
While the sweet potatoes are roasting, you can prepare the pesto. Load all of the pesto ingredients into a small food processor or high-powered blender and zip until smooth and fully blended.
3
Check the potatoes by poking with a fork to see if they are soft and cooked through. When they are ready remove them from the oven and cut in half to help them cool enough to handle. When they are cool enough to handle use a spoon to scoop the flesh into a large bowl.
4
Use a fork or potato masher to thoroughly blend the sweet potatoes together until you have a smooth mixture. Then add the salt and proceed to blend the flour into the sweet potato mixture about a half cup at a time. The dough should be firm but a little sticky. If it is too sticky add a little more flour.
5
Form the mixture into two balls and place on a lightly floured surface. Cut the ball into fourths so that you can roll each section into a log about a half inch thick and approximately 6-8 inches long. Then cut the log into even sections (aim for about a half to 3/4 inch). Now, if you want you may take each little gnocchi and roll it down the tines of an overturned fork and place in a container to the side until time to cook. You may also proceed to cooking the gnocchi without imprinting the tines, but they are definitely more attractive with the indented grooves.
6
When you have all of the gnocchi assembled and are ready to cook them, you can add them to boiling water in batches so as to not over crowd the pot. They are cooked when they float up freely and you can remove them with a slotted spoon onto a surface covered in parchment.
7
After you have boiled all of the gnocchi, add about a tablespoon of olive oil, avocado oil, or even coconut oil to a large pan and heat over medium-high heat. Add the gnocchi to the oil and let them cook for about 2-3 minutes, carefully turning them with a rubber spatula. You want them to take on a little golden color and then you can add the desired amount of sage-pepita pesto. Turn off the heat and toss to coat. Enjoy!
Instructions
3 lbs of Sweet Potatoes
2 1/2 cups Gluten Free 1:1 Flour
1 tsp kosher salt
Oil of choice for pan searing
Extra GF Flour for dusting surface and hands
Sweet Potato Gnocchi
2 cups fresh Sage
1/2 cup Raw Pepitas
1/2 cup Olive Oil
Pinch of salt
1/4 cup lemon juice
Sage-Pepita Pesto
Sweet Potato Gnocchi with Sage Pepita Pesto
Recipe Blogger
Samantha Jennings
Sweet Potato Gnocchi is a gluten free dish with only 3 ingredients. It is served with a savory sage-pepita pesto which is dairy free and nut free. It is relatively easy to make and is sure to satisfy those with multiple dietary restrictions.
Servings :
4 Servings
Calories:
Prep Time
1.5 hours
Cooking Time
10 minutes
Rest Time
Total Time
1 hour 40 min
Comments