Gluten-Free Sweet Potato Gnocchi With Brown Butter Sage Sauce is a delicious & easy meal to prepare any day of the week! It freezes great, can easily be made vegan as well as gluten or dairy-free, & is packed with incredible flavour! This gluten-free gnocchi is sure to please everyone!
I was recently inspired by a recipe like this in Chrissy Teigen’s cookbook & immediately wanted to make my own take on it & a gluten-free version! I started researching traditional ways of making gnocchi & watching lots of videos (I feel like I can actually pronounce it better because of this), studying how to make the best gnocchi.
I used the traditional information & methods I found through my research in my own kitchen, but with my gluten-free ingredients & with sweet potato to come up with this recipe!
How to make the best Gluten-Free Sweet Potato Gnocchi With Brown Butter Sage Sauce
So from my experience having made gnocchi a couple different times & with different vegetables, it is an art. That is why I wanted to do some research before this time. Everyone has slightly different tips & tricks that work for them when making this dish so you have to find what works for you. I am sharing here what I found to work for me, making a gluten-free & sweet potato version!
To make this gluten-free I am using a gluten-free flour. I used the Compliment’s brand this time, which you can find at Sobey’s if you are in Canada. Using this flour I achieved a perfect dough with 4 cups of flour, to 3 cups of mashed sweet potato. Note: I poured the dough into a measuring cup rather than scooping it out. This can affect how much flour you are actually using so I wanted to share what method I used to measure my flour in this case.
I didn’t have one of those fancy ricer devices I saw used in the traditional preparation of gnocchi, so I just used a fork to mash up the roasted sweet potato & take out any thick pieces- which worked great.
The perfect gluten-free gnocchi dough
Above is a photo of my dough just before rolling it out. It was not sticky yet not overly dry. I like to explain the consistency like it you were to poke it, it wouldn’t bounce back & your finger wouldn’t be covered in dough but it also doesn’t take a lot of pressure to make an indent (if that makes sense). Depending on the type of flour you use, you may need more or less flour than I did, so just continue to add 1/2 cup at a time until this consistency is reached.
Vegan & gluten-free sweet potato gnocchi
This recipe can easily be made 100% dairy-free & vegan by using vegan butter in place of the butter I used & vegan cheese in place of the parmesan I used. The base of the gnocchi itself is vegan so nothing has to be substituted there.
Freezing Gluten-Free Sweet Potato Gnocchi With Brown Butter Sage Sauce
To freeze the gnocchi you want to place the prepared (cut into the shapes) dough in a container or air-sealed bag before cooking. Freeze it like this until you want to enjoy. When you are ready to cook it from the freezer you can thaw it in the fridge the night before & then cook as indicated in the instructions.
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Gluten-Free Sweet Potato Gnocchi With Brown Butter Sage Sauce
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1:30 minutes
- Yield: 8 1x
- Category: gnocchi
- Method: stovetop
- Cuisine: italian
- Diet: Gluten Free
Description
Gluten-Free Sweet Potato Gnocchi With Brown Butter Sage Sauce is a delicious & easy meal to prepare any day of the week! It freezes great, can easily be made vegan as well as gluten or dairy-free, & is packed with incredible flavour! This gluten-free gnocchi is sure to please everyone!
Ingredients
Gluten-Free + Vegan Sweet Potato Gnocchi
- 3 cups roasted sweet potato, about 2 large sweet potatoes*
- 3 1/2–4 cups of gluten-free flour (I used the Compliment’s gluten-free flour & it took me 4 cups to form the dough. I recommend adding 1/2 cup at a time, gently mixing in the flour until the dough is still soft & malleable yet not too sticky)
- 1/2 tsp pink salt
Brown Butter Sage Sauce With Walnuts
- 1/2 cup butter (you can also use ghee or vegan butter of choice for a dairy-free/vegan option)
- 7–10 fresh sage leaves, roughly chopped
- 1/2 cup parmesan cheese (use a vegan cheese for a dairy-free/vegan option)
- 1/2 cup walnuts
- pink salt & black pepper, to taste
Instructions
Gluten-Free + Vegan Sweet Potato Gnocchi
- Once you have roasted your sweet potatoes (see note for details) add them to a large bowl & you want to mash them up so there are minimal thick chunks of sweet potato left & the sweet potato is soft & fairly smooth. Add in the salt.
- Then slowly begin to add 1/2 cup flour at a time, mixing gently after each addition until you have a dough-like consistency. You want the dough to be thick enough that when you poke it it doesn’t bounce back & your fingers are not sticky yet not too thick that it is overly dry & difficult to roll out. I used about 4 cups of flour to 3 cups of mashed sweet potato (see the photo above for what my dough looked like).
- Once your dough is formed roll sections of the dough out into a thin log shape & use a knife to cut it into squares. You can roll these over a fork if desired for added texture for the sauce or leave as is.
- Once this is done with the dough you can begin to cook a few at a time.
- Boil a large pot of water(filled about 2/3 of the way full) with a generous pinch of salt & carefully ladle about 1 cup of gnocchi at a time.
- Boil the gnocchi until it begins to float at the top of the pot (stirring a couple of times). Once the gnocchi is floating for about 45-60 seconds at the top you can use a ladle to remove them & put them on a plate.
- Continue until all of the gnocchi is done.
Brown Butter Sage Sauce With Walnuts
- In a large saucepan over medium-high heat add the butter.
- Allow the butter to melt & start to simmer. Using a wooden spoon or spatula continue to mix the butter while it browns & prevent it from sticking to the bottom of the pan.
- The butter will begin to foam & start to turn more yellow & then more brown. Once this happens after about 4-5 minutes add in the sage leaves, walnuts & the cooked gnocchi.
- Continue to cook everything for another 3-5 minutes.
- Turn off the heat.
- Top with fresh parmesan, salt, & pepper.
- Enjoy!
Notes
*I roasted my sweet potatoes on a baking tray for about 40 minutes at 400 F, or until they can be easily pierced with a fork. Then scooped out the sweet potato leaving the skins. I had enough for 3 cups.
Keywords: gluten free, gnocchi, sage
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This recipe was so easy to follow and the results were delicious! This makes quite a few serving of gnocchi – so the tips on how to store and freeze were also appreciated!
★★★★★
So happy you enjoyed the recipe & the freezing tips helped Colleen 🙂 Thank you so much for your rating & review!