A kind friend of mine dropped off lots of sweet potatoes and tomatoes from their garden. I was THRILLED! I have been wanting to make sweet potato gnocchi for a long time but have been putting it off. When these sweet potatoes landed on my front porch I decided it was perfect timing.
I absolutely love mushrooms but my hubs can't stand them. I really wanted to make a mushroom sauce, so to make both of us happy, I made two different sauces. They were both super easy so you can take your pick! They are both gluten free dairy free :)
Gluten Free Sweet Potato Gnocchi
Gnocchi Ingredients:
3-4 sweet potatoes (about 1 lb)
2 1/2 cups gluten free flour, you may need more
1 egg
1/4 t cinnamon
dash of salt and pepper
Mushroom Sauce Ingredients:
2 T extra virgin olive oil
2 T butter substitute
3 cloves garlic
8 ounces baby bella mushrooms
1 cup gluten free chicken broth
1 t crushed red pepper
salt and pepper to taste
Ground Meat Tomato Sauce:
1/2 pound ground meat of your choice (I used ground beef)
3 T extra virgin olive oil
4-5 fresh tomatoes
3 cloves garlic
1/2 small onion
salt and pepper to taste
1/2 t red pepper flakes
1 cup red wine
1 T tomato paste
1/4 cup chopped fresh basil
2 T fresh chopped parsley
Gnocchi:
Preheat oven to 375°
Wash your sweet potatoes. Because my sweet potatoes were home grown, they have unique shapes. :) Using a fork, poke holes around the potatoes to allow them to steam during the cooking process.
Bake for 45 minutes to 1 hour or until fork tender.
Let cool until you can handle them. Remove the skins and place your potatoes into a large bowl.
Using the back of a spoon, mash your potatoes until smooth.
Place your egg in a small bowl. Whisk your egg and add to the mashed sweet potatoes.
Add in your cinnamon, salt, and pepper, and stir to combine.
Add in your flour and kneed with your hands until a dough forms. You may need to add additional flour if it is too sticky.
Flour a clean surface, I like to use a large cutting board. Flour hour hands and kneed the dough a few more times until it forms a ball.
Quarter the dough.
Roll each quarter into long ropes.
Using a floured knife, cut the ropes into approximately 1inch pieces. There is your gnocchi!
To cook, bring a large pot of boiling water. Season the water with salt. Add in your gnocchi and allow to cook until they float to the top. Only one to two minutes.
Drain and Toss in with your prepared sauce.
Mushroom Sauce
Mince garlic.
Heat a large sauté pan over medium heat. Sauté your ground meat until no longer pink. Remove meat and set aside.
In the same skillet you used to brown the mead, add in your olive oil, butter substitute, minced garlic and allow to melt and for the garlic to turn a slightly golden brown.
Add in your mushrooms and cook for 5 minutes.
Add your chicken broth, crushed red pepper, salt, and pepper.
Bring to a simmer.
Reduce the heat to low and allow the sauce to reduce, stirring occasionally. Stir in your ground meat and allow the meat to reheat.
Toss in your cooked gnocchi and enjoy!
Tomato Meat Sauce
What to Do:
Dice your onion.
In a large skillet with high edges, brown your meat with your onions over medium heat until no longer pink.
Remove the meat and set aside.
Chop your garlic.
Chop your tomatoes.
Chop your basil and parsley.
In the same skillet you used to cook your meat, heat your olive oil over medium heat. Add in your garlic and onions sauté for 2 minutes.
Add in your chopped tomatoes and season with salt, pepper, and red pepper flakes. Cook for about 5 minutes to break down the tomatoes.
Using a potato masher or the back of a spoon, mash your tomatoes.
Add in your wine and tomato paste and stir to combine. Allow the sauce to thicken for 5-10 minutes.
Add in your chopped basil and parsley, reserving some basil for a garnish.
Add your meat back into reheat.
Once the meat is hot, toss in your gnocchi. I used store bought regular gnocchi for the Hubs!
Happy Eating!
-Wise Wise
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