Gluten-Free Sweet Potato Gnocchi with Shitake Sage Sauce

Hi Bakers,

I haven’t had good Gnocchi in years! I researched and tried a few before finding this great version from A Taste of Yum that seamlessly transitioned to gluten-free with the switch of flour. These are tender and so good because of all the yummy cheese. I paired it with a Bon Appetit recipe from years ago and found a standout dish I would serve to anyone! I hope you try this and make it your own. I’d love to see your variations so send me photos! Have fun making this one! -Carolyn

Gluten-Free Sweet Potato Gnocchi

Recipe from a Taste of Yum but modified for gluten-free by using Caputo Fioreglut Gluten-Free Flour

1 lb baked sweet potato

1 cup full-fat ricotta cheese

1/4 cup finely ground Parmesan cheese

11/2 teaspoon salt

1 1/4-3/4 cups gluten-free flour

(depending on how moist the potato is you may need more flour)

Bake sweet potato until soft and mash slightly in a large bowl. Let cool until warm. Add 1 1/4 cups of flour, ricotta, Parmesan cheese, and salt to the sweet potato. Mix until just combined. Knead it a bit. You want to mix it enough to shape it into a snake and cut it into gnocchi. If the dough is too soft add more flour until it is easier to handle. Dust a counter with a bit of flour, break off a large chunk of dough and roll it into a log. Keep rolling until you have a skinny snake about 3/4 of an inch in diameter. Cut into one-inch pieces using a knife. Cook immediately in boiling salted water or freeze to use later.  Gnocchi is cooked when they float to the top of the water. Use any sauce that appeals to you to top these tender beauties! I loved pesto or the Shitake Sage sauce equally.

Shitake Fresh Sage Sauce

Slightly modified from Bon Appetit’s recipe for Sage Mushroom Sauce. I used less cream, different alcohol, and sweet onions instead of shallots.

1/4 cup butter

1/4 cup sweet onions, finely chopped

1 cup Shitake mushrooms, finely chopped

1-1/14 cups dry Marsala wine

1/3 heavy whipping cream

1 tablespoon fresh sage

salt  and pepper to taste

Melt butter in a skillet and add chopped sweet onion. Cook until for a minute and add mushrooms. Cook until mushrooms are browned. Add wine and cream and cook until it thickens and coats the back of a spoon. Add cooked gnocchi and mix well. Garnish with shaved Parmesan and fresh sage.