As a brand ambassador for Hearthy Foods, I’ve been on a mission to see how many recipes I could create using their line of organic gluten free flours. First up a fave dish of mine, Sweet Potato Gnocchi. BUT in this version, there is no wheat flour, instead a combo of Sweet Potato and Cassava Flours making this gluten free and lighter.
Don’t worry I took care of the “lighter” part by tossing the gnocchi in a simple sauce of browned butter and crispy sage, finished with a hit of lemon zest. You’re welcome.
You can get the Sweet Potato and Cassava Flours used in this recipe here.
- 2 cups roasted sweet potato
- 1.5 cups Sweet Potato Flour
- 1.5 cups Cassava Flour
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 2 tbsp butter
- handful of fresh sage leaves
- 1 lemon
- *optional, Parmegianno Reggiano cheese.
- Roast approximate 2-3 sweet potatoes until soft. Let cool and remove the flesh, you will need 2 cups.
- In a bowl add all the ingredients to the sweet potato and stir until combined.
- If it looks too wet, sprinkle in more Cassava Flour until it resembles a dough.
- Sprinkle board with cassava flour and roll a golf ball size amount of dough into a ball.
- Begin rolling dough into a rope with your hands until you have about a 1/2 inch diameter.
- Using a knife or scraper, cut the rope into about 1/2 inch pieces.
- Optional, roll a fork along the pieces to create ridges. Not necessary but helps the gnocchi hold onto the sauce. Placed formed gnocchi onto a parchment lined pan. Keep covered while you work.
- Repeat steps 4-7 with remaining dough.
- Bring a pot of salted water to a boil and drop in a few gnocchi at a time. Do not overcrowd the pot.
- Once they float to the top, wait one minute then remove with a strainer. Repeat with remaining gnocchi.
- Meanwhile, add 2 tbsp butter to a skillet over medium-low heat. When melted add the sage and remove when crisp to a paper towel.
- Add cooked gnocchi to the now browned butter and toss until coated. Remove with slotted spoon to your dish and top with sage.
- Grate fresh lemon zest on top and optionally some Parmegianno-Reggiano cheese.
- This makes a TON of dough. You could form the gnocchi onto a sheet pan and place in the freezer until solid. Store extra gnocchi in a freezer bag to always have some on hand.