Sweet Potato Oat Gnocchi, Gluten-Free
Tender gnocchi made from sweet potato puree and oat flour, shaped by hand and boiled until they float. Finished in a hot skillet with olive oil and topped with tomato sauce. A naturally gluten-free pasta alternative with a soft, pillowy texture.
Ingredients
- 11 oz sweet potato pureepumpkin puree1:1gluten-free
slightly wetter dough, may need less oat flour
- 1 ½ cups oat flour
- 1 tablespoon olive oil
- salted water, boiled
- olive oil, for searing
- tomato sauce, or pesto or cream
Instructions
- 1
Mix sweet potato puree, oat flour, and olive oil in a bowl until a homogeneous, non-sticky dough forms.
- 2
Divide the dough into 3 or 4 smaller balls, then roll each into cylinders about 2-1 ⅛" in diameter.
- 3
Cut the cylinders into pieces about ¾" long.
- 4
Roll the pieces between your hands and press lightly with fork tines to create ridges.
- 5
Bring a large pot of salted water to a boil and add the gnocchi.
- 6
Remove with a slotted spoon as soon as they float to the surface, about 2-3 minutes.
- 7
Heat olive oil in a skillet over medium-high heat and sear the gnocchi for 5 minutes.
- 8
Add tomato sauce and heat through for a few minutes.
- 9
Serve hot.
Tips
Fork ridges help sauce cling to the gnocchi.
Gnocchi float when done; remove immediately to prevent overcooking.
Work quickly after boiling—sear while still warm.
Good to Know
Cooked gnocchi keep refrigerated up to 3 days. Reheat in a skillet with a little oil.
Shape gnocchi up to 4 hours ahead; dust with oat flour and refrigerate on a tray.
Serve immediately after searing, while gnocchi are warm and the sauce is heated through.
Common Mistakes
Do not overwork the dough to avoid dense, tough gnocchi.
Do not skip the fork-marking step to avoid sauce slipping off during cooking.
Do not leave boiled gnocchi in water to avoid waterlogged texture.