- Serves: about 6
- Active Time: 1 hr
- Total Time: 1 hr
- Views: 15,590
- Success Rating: 0% (?)
First, dry bake the sweet potatoes to avoid steaming. You need them to dry out a bit before using. Once baked, cool and remove the skin.
Next, place the potatoes in bowl and mash, making sure all lumps are removed. Add in the Gluten-Free Flour, yeast, onion powder, cinnamon, olive oil and salt and mix thoroughly.
Note: If gluten is not an issue for you, regular all-purpose flour can also be used instead of gluten-free flour.
*The amount of flour needed for the gnocchi will vary based on how much potato you have, how dry the potatoes become once baked etc. Typically, you will need at least 3 cups of flour, but again, the amount will vary. Just be sure the mixture forms a ball but is not too sticky. If the mixture is a bit too sticky, add a touch more flour. If it breaks apart easily, you may need to add a bit more moisture. Adjust as needed, to get a smooth, solid ball of dough.
Also note that the more you practice with this recipe, the more familiar you will become with how the dough should feel etc.
Watch this video on Cutting & Shaping Gnocchi for a visual guide of how to cut and shape the gnocchi dough.
To form the gnocchi, on a clean and dry surface such as a countertop, sprinkle either corn meal or gluten–flour to coat the surface. Cut dough in quarters. Gently roll each quarter out into 1/2-inch thick ropes, adding more flour to dust the surface as needed. With a knife or pastry cutter, slice ropes into 1/2 to 1-inch gnocchis. Once cut, you may choose to roll with a fork to create ridges on the gnocchi.
To cook the gnocchi, bring a pot of salted water to a boil. Drop in a handful of gnocchi at a time. Make sure to gently stir with a slotted spoon so they do not sink to the bottom. *Since these are gluten–free they are a bit heavier than the traditional wheat gnocchi. Remove the gnocchi when they float to the top (about 2 to 3 minutes).Repeat until all gnocchi are cooked.
Once cooked, toss with a bit on non-dairy butter and chopped fresh herbs, or your choice of sauce, before serving. Alternatively, sauté on high heat for a slightly crispy finish.
- by Chad Sarno
- January 19, 2014
Have extra? Once cut and shaped, place on flat plate or pan and put into the freezer until firm. Once firm, transfer to a sealed container or sealed plastic bag for future use.
Great Gnocchi shaping video using the gnocchi paddle. Love rolling it on the diagonal, it ends up with a beautiful closure. Chef Ken Bergeron, "Professional Vegetarian Cooking", first opened my eyes to making potato gnocchi without the egg. What sauce would you recommend for a Primavera Potato Gnocchi?
Hi Carol - So happy that you are enjoying your Gnocchi! So traditional Primavera sauce includes butter, cheese and cream - I am also a big fan of sage, butter and parmesan or a simple tomato basil sauce! Cheers and enjoy learning with Rouxbe! Chef Kirk
Is it possible to use an alternative "healthier" flour. White flour cannot be included in my diet.
HI Sally, Thank you for your question. I have yet to try this recipe with almond flour but I am guessing that it would work. It will likely be a little more fragile than even the GF white flour. Another flour that I have been using a lot is Cassava flour. It has a gummier texture which might benefit the texture of these gnocchi. Let me know how it goes if you try it! Lauren
When making the non-GF variation of this recipe, do I need to be worried about overdeveloping the gluten? Can I make this in a stand mixer? Or should I follow the technique used in the recipe for the traditional potato gnocchi (rice potatoes, spread out on counter, incorporate flower with a bench scraper) in order to avoid overworking the gluten?
Hi Brian. Exactly. You do not want to overwork this dough if you use gluten flour. You can use the traditional potato gnocchi recipe. I prefer not to use a stand mixer for gnocchi. If you do, just be careful not to over mix. Lauren
Hi Sally, if it helps, I tried it with rice flour and works great!