Gluten-Free Vegan Sweet Potato Gnocchi - 14 oz.

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.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• 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

• - Seared Sweet Potato Gnocchi with Italian Sausage & Spinach

  - Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

• 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.

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