Sweet Potato Gnocchi

5.0/5 rating (1 votes)
Sweet Potato Gnocchi

This Gluten Free Sweet potato gnocchi are light little bundles of deliciousness! I served them with my Nana’s Italian Pork Roast Sunday Dinner but I plan on making them again but plan to give them a quick saute in a butter and sage sauce and grill chicken on the side. I think this will be another great meal.

I love adding ricotta and fresh parmesan cheese in this recipe and you can certainly omit if dairy is not part of your meal group and that would make this a paleo recipe.

Be sure to take out your Kitchen IQ grater and Kitchen IQ zester.

 

Ingredients

  • 2 large sweet potatoes
  • 2/3 cup whole milk ricotta cheese (do not use part skim)
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup Moon Rabbit Pie Dough Mix
  • 1/4 cup coconut flour

Directions

  1. Preheat the oven to 350 degrees F.

  2. Clean the pierce the sweet potato with a fork. Bake on a lined baking sheet (for easy clean up) until tender and fully cooked, between 40 to 55 minutes. Cool slightly. Cut in half and scoop the flesh into a KitchenAid®Stand Mixer . Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.

  3. Transfer the mashed sweet potatoes in your Moon Rabbit Pie Dough Mix or a large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the Moon Rabbit Pie Dough Mix , 1/2 cup at a time then add coconut flour until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface.

  4. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue until finished.

  5. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

  6. Transfer the gnocchi to a serving dish and serve with your favorite dish.

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