Vegan Gluten Free Sweet Potato Gnocchi.

Sweet potato gnocchi is Gluten-Free and topped with a delicious parsley in walnut pesto. The gnocchi is made with sweet potatoes, almond flour, tapioca flour . It’s the perfect hearty and savory meal for fall and winter. 

The sweet potato gnocchi recipe itself is pretty straightforward – take a sweet potato puree ,add flour, stir in and work the dough until it’s no longer sticky.

But if you’re making this recipe for the first time, definitely give yourself a little extra time to make it. It’s not complicated, but it can be time consuming to roll and cut the gnocchi.  

Ingredients:

1/4 to 1/2 cup Organic Sweet Potato Puree 

2 Cups almond flour

1 Cup Tapioca flour

1 Tsp salt

1/2 cup- walnuts

1/2 cup- Parsley

3/4 cup- Olive oil

1 Garlic clove

1 Tsp salt

Pinch of pepper

Method:

 I have used organic canned sweet potatopuree in this recipe.

Heat 1/2 cup of the olive oil in a pan on medium heat. Add the parsley and cook for 30-40 seconds or until crispy. Let the oil cool slightly before using in the pesto.

Add the walnuts to a dry pan and lightly toast for 5 minutes, stirring frequently. Remove to a plate to cool.

Add the chopped parsley, garlic, salt, pepper and slightly cooled walnuts and oil to a food processor. Pulse until the ingredients form a thick pesto. Add an additional 1/4 cup or more olive oil until you have a loose pesto.

To make the gnocchi, combine the almond flour, tapioca flour and salt in a medium bowl and mix together add sweet potato puree.

In a large bowl or on a floured work surface, add 3/4 of the flour mixture and create a well in the middle. Bring in the flour and sweet potato puree until a thick paste forms. Then, use your hands to continue combining. If the sweet potato puree Is too sticky, add more flour as needed until you can form a log with the dough.

Slice the dough into equal sections. Roll each of those sections into a 1-inch rope. Cut each rope into 1-inch pieces and set aside.Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi.

Bring a large pot of salted water to a boil. Add the gnocchi in batches to the pot and cook for 2-3 minutes, letting the gnocchi float to the surface. Take out the gnocchi to a plate add the parsley walnut pesto to the cooked gnocchi and stir gently.

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