Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Sweet Potato Gnocchi

By Monday, September 30, 2013 , , , , ,

Gnocchi are typically made from potato, and they used to be an absolute favourite of mine, smothered with lots of basil pesto. Unfortunately all the store bought gnocchi use wheat flour, so I decided to create my own version- with a twist. These sweet potato gnocchi are definitely worth the extra effort, they're seriously delicious. I especially love them with basil walnut pesto, and you could even make extras and freeze them for a quick weekday meal.
Serves 3-4 people as a main dish

You will need:

2 medium-large sweet potatoes (700 or so grams)
1.5-2 cups gluten free flour (I used a blend of brown rice and buckwheat flour, but just buckwheat works too)

Preheat your oven to 200-250C, then prepare your sweet potato by washing them, cutting off the tops and bottoms, and stabbing them a few times with a sharp knife. Wrap the potatoes up in tinfoil and place into the oven to bake for 45-60 minutes, or until the potatoes are soft and tender inside. Allow to cool, and then scrape the potato out the skin and put the mashed potato into a mixing bowl. Add a pinch of salt and 1 cup of your flour of choice and using your hands, knead well until it makes a dough, continuing to add flour until it reaches the desired consistency, which is a dry dough. Depending on how moist your mashed potato ends up being, the amount of flour varies considerably, so add it slowly and see how it goes.

Once you've got your dough, now comes the fun part. Split the dough into 4 even sections, then roll each section out into long sausages, about the thickness of your thumb. Once you have your sausages, use the edge of a fork to section the gnocchi up into pieces just a little bigger than the thickness of your thumb. Once you have all your individual gnocchi, use the fork again to lightly squash and indent the gnocchi with the striped pattern.

To cook the gnocchi is simple: bring a big pot of water to the boil and add the gnocchi. Once the water comes back up to a rolling boil, allow the gnocchi for cook for 3-5 minutes, or until they all start to float on top. Then simply drain and combine with your favourite sauce!

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26 comments

  1. Hi Siobhan,
    Do you think it would be ok to just use buckwheat flour?
    Can't wait to make this dish!
    Brigette :)

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    1. Hey Brigette!
      I'm sure buckwheat flour alone would work absolutely fine, I was just a little worried the taste might be overpowering, so I chose to use a slightly milder tasting flour instead. Next time I do this I plan to trial it out with a greater quantity of buckwheat flour, as it tasted fine half and half.

      Let me know what you think of it!

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    2. I was wondering the same thing regarding the buckwheat flour. What does it taste like? I have recently brought it but haven't tried it out yet

      Thanks - can't wait to try this!

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    3. It tastes very nutty, and because it is a high protein flour it's very dense and tends to make things quite dry, so it's not that well suited to things which need to rise like cupcakes, etc. I love the taste though, especially in pancakes!

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    4. Thanks Siobhan!
      I actually managed to find some brown rice flour yesterday so I'll be sure to whip these up very soon! I love gnocchi so it's great to have a healthier version available :)
      Can't wait, thanks again!

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    5. You're very welcome. Enjoy, and let me know how it goes!

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  2. oh fabulous thank you so much, going to cook this tonight!

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    1. You're welcome, let me know what you think! :)

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  3. Hi Siobhan, I would love to try this! Can I also use whole wheat flour? Thanks for the wonderful recipe!

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    1. Hey! I'm gluten intolerant so I can't use wheat flour, so I can't say with 100% certainty, but I can't see why not. However, gnocchi is also authentically made with rice flour, so I'd consider giving it a go!

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  4. I tried this with wholemeal flour and it came out very badly, I could not get a dry dough and they came out very floury tasting. I wonder if it would be improved with rice flour or if it's just something I need to practice!

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    1. Unfortunately I cannot suggest why that happened. Gnocchi is traditionally made in Italy with rice flour, so perhaps that could be why?

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  5. i've made this a few times with chickpea flour for added protein and it's been amazing every time! i love it!!

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  6. I made these today and didn't have enough sweet potato, so I added half of a purple yam...they were great!!!!
    Thank you for the recipe

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    1. Sounds wonderful, I'm so glad you enjoyed it!

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  7. Could I use Whole Wheat Flour instead of buckwheat flour?? Thanks- love the recipe!!!!!!

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    1. I'd recommend just using all rice flour, as that is what gnocchi is traditionally made of :)

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  8. What kind of sauce is this? It looks delicious!

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    1. Like I say in the post- my basil walnut pesto :)

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  9. Hi Siobhan,
    Is it ESSENTIAL to have the flour in this recipe?
    And would you consider this a healthy dish?

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    1. Yes it is! Without the flour it would just be mashed potato, that won't work at all!

      Every single dish I post is healthy. Flour is not bad for you!

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  10. I made this last night, but used spelt flour as that was all I had, and it worked brilliantly :) I started with a cup, but it was very wet and I would have easily added another cup and a half!
    A great easy recipe, and tasted great with the pesto too.
    I also made your walnut granola, almond falafels, and spicy carrot soup - all are amazing! (and the falafels are the best I've ever made!). I'm keen to eat mainly just your recipes when at home, as lately I've noticed I am constantly experiencing some digestion issues and hope that keeping to a diet similar to yours will also work for me.
    Thanks for the great recipes Siobhan! :)

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    Replies
    1. Ah, that's probably because you used spelt flour! Buckwheat flour is very dry so it acts differently to spelt flour in this recipe and soaks up a lot more moisture

      So glad you like the recipes! :)

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  11. I feel a bit silly for asking this but how would you freeze them, just in Ziploc bags? I want to freeze half of my batch but I'm worried they'll just stick together in the freezer and form one huge massive gnocchi haha

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  12. Hi, I just tried this recipe and it turned into sweet potato soup. I had to throw the whole thing, plus the pesto I made cause I had nothing else to put it with. Do you know what I did wrong. I used all brown rice flour, not as much as you I dont think cause it was getting crumbly. Should I have added it all? Did I let them cook to long? seconds after I put it in the water went orange :(

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