Description
Homemade sweet potato gnocchi with a creamy rosa tomato sauce. Hearty, filling, and delicious. Vegan and gluten-free!
Scale
Ingredients
Sweet Potato Gnocchi
- 2 medium Sweet Potatoes
- 1–2 cups Gluten-Free Flour
- 1 tsp Salt
Rosa Tomato Sauce
- 2 Roma Tomatoes, cored, seeded, and diced
- 16 oz can Tomatoes (preferably San Marzano tomatoes)
- 2 cloves Garlic, peeled and minced
- 2 cups Spinach
- 1/3 cup Cashew Milk (or other dairy-free milk)
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Basil
Instructions
Sweet Potato Gnocchi
- Wash sweet potatoes then pierce all over with a fork. Bake sweet potatoes in the microwave for 7-9 minutes or until soft in the middle.
- Remove peel from the sweet potatoes and mash the insides until combined.
- Start with 1 cup of flour on a rolling surface then place mashed sweet potatoes and salt on top. Knead the mixture until you have a firm dough ball, adding more flour as needed until the dough is no longer sticky.
- Cut dough ball into fourths then roll into 1/2 inch thick long ‘rope’ shaped pieces. Cut the ropes into about 1 inch long pieces. Use the back of a fork to imprint lines on the gnocchi.
- Heat a pot of water to a boil. Once boiling add a generous pinch of salt and the gnocchi. Cook gnocchi for 2-4 minutes or until the begin to float to the top. Scoop floating gnocchi out and drain. Repeat process until all gnocchi are cooked.
Rosa Tomato Sauce
- Wash and dry the Roma tomatoes. Remove tomato ends then cut in half lengthwise. Scoop out the core and seeds then dice the tomatoes into 1/2 inch sized pieces.
- Add the canned tomatoes to a blender and pulse until tomatoes are broken down and reach a ‘saucy’ consistency.
- Heat a large sauce pan over medium heat. Add a drizzle of olive oil then saute minced garlic for 30-60 seconds until fragrant. Increase heat to medium-high and add the blended tomato sauce and diced Roma tomatoes. Bring to a simmer then add oregano, thyme, and basil. Let simmer for 5 minutes.
- Once sauce is done simmering, reduce heat to low and add the spinach. Cover the pan and let the spinach steam 2-3 minutes or until wilted.
- Remove pan from heat and stir in cashew milk then add the cooked sweet potato gnocchi. Toss until gnocchi is well coated.
- Enjoy!
Notes
- Ingredients for the gnocchi were inspired by Brita’s easy 3-ingredient gnocchi from FoodWithFeeling.com
- Category: Main dish
Keywords: Vegan sweet potato gnocchi, Sweet potato gnocchi with tomato sauce, gluten free gnocchi