Gluten-Free Sweet Potato Gnocchi with Sage Brown Butter Sauce
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

Tasty, pillowy gnocchi that's gluten-free and quick to make.

Course: Lunch, Side Dish
Cuisine: Italian
Servings: 4
Author: Kiran Dodeja Smith
Ingredients
  • 1 cup roasted sweet potatoes
  • 1 cup almond flour
  • 1/2 cup arrowroot flour + more for dusting
  • 1/2 tsp salt
  • For the sauce:
  • 4 TBSP butter unsalted
  • 1 tsp salt
  • Handful of sage cut into pieces
Instructions
  1. Roast sweet potatoes in a preheated oven (425 degrees F) for 45-60 minutes, or until a cooked through. Cool for a minimum of 15 minutes; overnight in the fridge also works.
  2. Start a pot of salted water to boil. Peel potatoes and use a potato ricer to rice potatoes into a bowl.
  3. In a separate bowl, mix flours and salt to combine. Add sweet potato to flour and knead with your hands until all flour is incorporated.
  4. Dust 1 tablespoon (additional) arrowroot powder to your work surface and place ball of dough on the flour. Break into 3-4 smaller balls, and roll each out into rope-like pieces. Cut the "ropes" into 1" pieces, dusting with additional arrowroot flour if your surface is getting sticky.
  5. Adjust boiling water to a medium boil and pour half of the gnocchi in. Wait until they begin to float to the top, then let cook for a minute or two. Remove with a slotted spoon and lay on a cutting board (or plate). Place cutting board in refrigerator, and cook the other half of the gnocchi the same way.
  6. To make the sauce: Cook the butter over medium-high heat in a saute pan.
  7. Add the sage leaves to the melted butter and cook until butter begins to turn brown; remove from heat immediately.
  8. Plate the gnocchi and pour sage brown butter sauce on top. Serve while warm.