Nearly identical in flavor to our original Sweet Potato Gnocchi, we substituted an all-purpose GF flour for wheat flour to make this gnocchi gluten-free.
Pairs well with these flavors:
Brown butter, sage, kale, spicy Italian sausage, Pecorino Romano cheese, pancetta, cinnamon, nutmeg
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Brown Butter Sage Cream Sauce
- Portabella & Roasted Garlic Sauce
- Roasted Garlic & Four Cheese Sauce
- Plant-Based Kale Pesto
- Traditional Basil Pesto
- Roasted Garlic Avocado Oil
- Mission Fig Balsamic
- Modena Barrel-Aged Balsamic
To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add gnocchi to water and cook for 2-3 minutes or until gnocchi floats to the surface. (Be careful not to overcook, as gnocchi will begin to dissolve.) Remove from water with a slotted spoon and taste for doneness. Great pan-seared after blanching.
Sweet Potatoes (Sweet Potato, Water, Cane Sugar), Potatoes (Potato, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid, mixed Tocopherols to protect freshness), Potato Flour, Powdered Sugar, Gluten-Free All Purpose Flour (Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Corn Starch, Xanthan Gum), Water, Konjac/Xanthan Gum, Salt, Spices for Flavoring and Coloring.