Gluten Free Sweet Potato Gnocchi

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Gluten Free Sweet Potato Gnocchi

This sweet potato gnocchi is the dream. You might have seen me making this for my food shoot on snapchat (username: madeleine_shaw_) and it proves that gluten free food can taste insane!

It uses buckwheat and tapioca flour, which are both gluten free, which means you won’t feel bloated afterwards!

Garlic is a great antioxidant, and mixed with the fresh basil, it adds another dimension of flavour to the dish.

Share your recreations with me on Twitter, Facebook and Instagram using #madeleineshaw #gettheglow I love seeing them!


Good For

Directions

To make the cooked mashed potato grab one medium sweet potato, peel, steam (until cooked through) then mash by hand or with a hand blender.

Mix the flours together with the salt and nutmeg (if using). Place the mashed potato in a bowl and add half the flour to it, kneed with your hands until no flour streaks remain, then add in the rest of the flour, again kneading until mixed through. The mixture shouldn’t be sticky, if it is add a tbsp. of buckwheat flour and ½ tbsp. of tapioca until it looses its stickiness but is still very soft. Divide the mix into 4 equal balls.

Sprinkle some buckwheat flour on top of a clean surface to create a snake like appearance 15cm long and 1.5-2 cm wide. Cut into 3cm long rectangles with a knife, then place to the side.

Boil the kettle and pour the water into a large pot, boil the gnocchi for 5 minutes then drain and leave to the side.

Heat a pan with 1 tbsp of butter of coconut oil, crush the garlic and add it in with the gnocchi, be careful the garlic doesn’t burn. If it starts to crisp up add a tbsp. of water to the pan. Throw in the pine nuts and a pinch of salt, sauté for a few minutes until the gnocchi is bronzed both sides.

Serve on a plate with a handful of chopped basil and a sprinkle of sea salt.

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Images: Holly Clark Photography

21 comments

  • Rose Smith

    How well would this work using chickpea flower? Sounds delish!!

    • Madeleine

      Hello Rose, it wouldn’t quite have the same texture. But I haven’t tried so let me know if you do xx

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hello Rose, it wouldn’t quite have the same texture. But I haven’t tried so let me know if you do xx

  • rivardcatherine

    I did like it very much! I replaced the tapioca with a mix of hemp protein powder and chickpea flour to make it more nutritive. the texture was great, I will make it again for sure.

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Sounds great xx

  • Kerry Leigh

    Madeleine I can’t stop making this, I’ve craved it every week for the past month. I have it with salmon and it’s just delicious! Thank you for another great recipe :)

    • http://www.madeleineshaw.com/ Madeleine Shaw

      So pleased!!! Sounds delicious with salmon, what a great suggestion I’ll have to try it x

  • Danielle

    Hi Madeleine,

    I’m going to make this tonight – very excited as I love gnocchi, but haven’t have a gluten free version or one with sweet potatoes!

    One question – you have 2 tbsp of olive oil in your recipe. Is this to drizzle over the gnocchi before serving?

    • http://www.madeleineshaw.com/ Madeleine Shaw

      yes x

  • Andy

    I have made this recipe at half a dozen dinner parties now. Every single person LOVED the gnocchi. Thank you :)

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Wow amazing! So pleased you’re enjoying it. It’s such a great one for dinner parties x

  • Victoria Winterford

    Can you substitute tapioca flour for anything else? X

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Sure, you could use buckwheat flour x

    • Victoria Winterford

      Oh lovely so just use all buckwheat flour instead of both? X

    • http://www.madeleineshaw.com/ Madeleine Shaw

      yes! :) x

  • http://www.chardonnayandsamphire.com/ Chardonnay & Samphire

    You’ve nailed it with the tapioca flour – I’ve successfully just made my first gnocchi…ever! Thanks very much

    • http://www.madeleineshaw.com/ Madeleine Shaw

      So glad you love it! x

  • https://theamsterdammerblog.wordpress.com/ Olivia S

    would almond flour work? Thanks xx

  • Harriet Phillips

    This looks great! I just wondered how tapioca flour stacked up nutritionally? Also can I make buckwhest flour in my Vitamix dry blender using raw buckwheat groats? Thanks so much

  • Ceri Jones

    Yum. I have all the ingredients for this at home, might just have to make it tonight!

  • Sandra Lindström

    This looks amazing. I want to eat it NOW. Just need to buy some tapioca or arrow root first… Anyway, I finally ordered your book! It’s been out of stock in all the online book shops in Sweden, but now I’m getting my hands on it within a week or so. Hooray! Can’t wait to try all the recipes; they’ll be amazing, I’m sure.

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