I recently started getting a box of produce, meats and grains from Imperfect Foods every two weeks. In my first box I got a ton of funny-looking sweet potatoes. I ordered way too many. I asked myself, apparently out loud, “What the heck am I going to do with all these sweet potatoes?” My #3Son happened to hear me, he is my chef-in-the-making (thank you YouTube). He replied, “Make sweet potato gnocchi of course.” Challenge accepted!!
I scoured the internet, which means I scoured Pinterest, and found this great recipe from Food with Feeling. Her recipe for sweet potato gnocchi uses only 3 ingredients and it is super easy to follow. Below is my take on the recipe with my super easy, creamy red sauce I made to go with the gnocchi. The whole family loved it and I used up all my funny looking sweet potatoes. By the way, I doubled the recipe because all my boys were home and they eat a ton. I was bummed we had no leftovers.
If you are interested in Imperfect Foods, you can check it out here: Imperfect Foods. It is a great company that is helping cut down on food waste. “Grocery items that help reduce food waste—delivered for up to 30% less than national supermarket chains.” I’ve had a great experience so far. If you sign-up using the link above, you get $10 off your first box!
Easy Gluten-Free Sweet Potato Gnocchi
Prep Time: 0:20 Cook Time: 0:40 Serves: 2-4
Note: I doubled this recipe for my family of 5.
- 2 medium sweet potatoes
- 2 cups of gluten free flour (all purpose flour will also work perfectly) + 1/2 a cup
- 2 teaspoons of salt
1. Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. Set aside to let cool enough for you to handle them easily.
2. Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
3. Once the sweet potatoes are cool, remove the skins and place in a bowl and mash well.
4. Pour the sweet potatoes into your flour well. Flour your hands and begin to work the sweet potatoes into your flour making a dough. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough.
5. Make a dough ball then cut into slices. Taking each slice and roll into a log that is about 1/2 inch thick.
6. Cut approximately 1 inch pieces from the log. Lightly flour each piece and then flatten with a fork.
7. The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.
How to cook the gnocchi:
8. Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
9. Toss in your favorite sauce (I made a yummy creamy red sauce, see below).
Easy Creamy Red Sauce
Prep Time: 0:02 Cook Time: 0:20 Serves: 4-6
- 1 teaspoon olive oil
- 1 large can crushed tomatoes
- 1 can tomato paste
- 2-4 minced garlic cloves
- Italian seasoning, salt and pepper to taste
- 1/4 – 1/2 cup half and half or heavy cream
- 1/4 – 1/2 cup shredded parmesan cheese
1. In a medium warm skillet, add your olive oil and minced garlic. Sautee for a few minutes.
2. Add one can of crushed tomatoes and one can of tomato paste.
3. Add Italian seasoning and salt and pepper to taste. Simmer 10-20 minutes.
4. You can stop there for a great red sauce, or add half and half or heavy cream along with parmesan cheese to taste for a creamy red sauce. Simmer for 5 minutes. Serve with your gnocchi or favorite pasta!