If you’re familiar with gnocchi, you know that the pillowy bites of potato dough are made with conventional flour and eggs. Not to mention topped with buttery, cream-based sauces. However, this delicious Sweet Potato Gnocchi makes the dreamy, Italian dish perfect for anyone following The Myers Way®.
In my Sweet Potato Gnocchi, I use cassava flour instead of regular, bleached flour. It’s minimally processed without toxic chemicals and it’s an energy-rich option for those of you who like to stay active.
To add a ton of nutritious benefits, I replaced potatoes with orange sweet potatoes. Sweet potato is high in fiber, vitamins, and minerals which will promote optimal gut health and immune function. With their beautiful, orange color, they’re packed with beta-carotene and antioxidants to fight free radicals and support your vision.
To take this AIP pasta to the next level, Sweet Potato Gnocchi is a hearty base for a fantastic sauce. You can try the Nomato Sauce from The Autoimmune Solution Cookbook, or a flavorful kale pesto. This nutrient-dense plate of great-tasting sweet potato clouds is just what you need to kick your health into high-gear!
Sweet Potato Gnocchi
- 5 sweet potato approximately 2 lbs
- 1 cup 240.00 ml Cassava flour
- Preheat oven to 450˚F. Place sweet potatoes on a sheet pan and place in the oven for 1 hour or until tender.
- Once cooked, remove sweet potatoes from oven. Set aside until cool enough to handle.
- Scoop out insides from sweet potatoes into a bowl. Add cassava to bowl and mix until fully combined into dough.
- Bring large pot of water to boil over high heat. Meanwhile, on a cutting board, sprinkle on additional cassava flour.
- Place dough on cutting board. Roll into a long strip, ½-1 inch diameter. Slice into 1-inch pieces.
- Place pieces of dough into boiling water. Let cook for 1-2 minutes until they rise to the surface. Remove with a slotted spoon to serving bowl.
- Top with topping of choice such as the Nomato Sauce from The Autoimmune Solution Cookbook or Pesto.