Sweet potato gnocchi with a creamy (vegan) sauce is happening. Not only is this recipe vegan, but it's also paleo and whole 30! It's such a great dinner recipe the whole family will love. Whole 30 Snacks | Whole 30 | Whole 30 Recipes | Whole 30 Recipes Crockpot | Whole 30 Dinner | Whole 30 Breakfast
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 pounds 4 large sweet potatoes (or traditional potatoes) 1 cup cassava flour plus more if needed ½ cup oat flour plus more if needed ½ cup tapioca flour (starch) 2 tablespoon olive oil Check below.
Instructions:
Step 1. To make the gnocchi, start by boiling your potatoes. Remove the skins from 4 pounds (about 4 large) potatoes. Cut into chunks and place in a large stock pot. Add warm water until all of the potatoes are completely submerged. Bring the water and potatoes to a boil over high heat then let them boil, uncovered, for 18-20 minutes, or until the potatoes are easily pierced with a fork. Strain the potatoes and place them in a large mixing bowl.
Step two, Next, combine the steamed potatoes and flour in the large mixing bowl. Stir together using a wooden spoon. When it gets difficult to stir, switch to using your hands. Mix and knead until all the flour is combined and the dough starts to form a ball. If the dough is too wet, continue to add oat or cassava flour until the dough forms a ball and isn't very sticky.
Next step is, Turn the dough out onto a well floured surface. Use either more oat flour or cassava flour, depending on which one you're making! Divide the dough into 4 equals parts. Take one part and set the other three aside. Roll the dough into a long rope with a 1 inch diameter. Starting at one end, cut the dough into 1 inch pieces and set aside. Repeat this process with the other 3 portions of dough. You can make mini fork marks on each gnocchi at this point if you want to, but it's optional.
