Homemade Gluten-Free Gnocchi with Pomodoro Zucchini Pasta
Try this Homemade Gluten-Free Gnocchi with Pomodoro Zucchini Pasta recipe, or contribute your own.
Try this Homemade Gluten-Free Gnocchi with Pomodoro Zucchini Pasta recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- for the rest:
- 1 large zucchini
- 3/4 cup almond flour
- for the gnocchi:*
- 1 pound sweet potato (about 1 large sweet potato or 3 cups
- 1 cup pomodoro sauce (i use victoria’s pomodoro sauce)
- 3-4 teaspoons extra virgin olive oil
- 1/4 cup grated parmesan cheese or more to garnish
- *if you don’t want to make your own gnocchi buy your favorite brand in the store – 4 servings worth to complete this recipe.
- Carbohydrate 38.0671694848346 g
- Cholesterol 0 mg
- Fat 27.1602489737984 g
- Fiber 7.91379768322142 g
- Protein 6.72322562664884 g
- Saturated Fat 16.910559878296 g
- Serving Size 1 1 Serving (268g)
- Sodium 19.0226770922006 mg
- Sugar 30.1533718016131 g
- Trans Fat 1.62077527175865 g
- Calories 402 calories
Step-by-step
- Bring a medium pot filled halfway with water and a pinch of salt to a boil.
- While waiting for the water to boil, peel the sweet potatoes and chop them into cubes.
- Once boiling, add the sweet potatoes and cook until soft (when easily pierced with a fork like butter, they’re ready.)
- Drain into a colander and then transfer to a large bowl.
- With the back of a fork or potato masher, mash the sweet potatoes.
- Add in the almond, tapioca, and coconut flour and egg and salt.
- Mix well to combine.
- Bring water to a boil in the same medium pot again.
- Meanwhile, place a shallow baking dish or piece of parchment paper near your workspace.
- Roll the dough into balls (about 1 inch) and then shape into mini-logs and place on the parchment paper and baking dish.
- Using your fork, make that gnocchi indent!
- You can also make long logs out of the mixture and separate into 1†pieces with a knife and then make the indent.
- Place the tomato basil sauce in a medium pot over medium-high heat and bring to a simmer.
- Once simmering, reduce heat to low and keep warm until ready to use at the end of the recipe.
- Once water is boiling, drop the gnocchi bites into the water.
- The gnocchi is done once it floats to the top and stays there, which takes about 2 minutes.
- Remove with a slotted spoon and set aside on a plate or on the same parchment paper or baking dish.
- Work in batches until all the gnocchi is cooked.
- Freeze what you’re not going to use (for this recipe, 24 gnocchis) and place what you are going to use in the refrigerator to cool for 5 minutes.
- Heat 1 teaspoon of the oil in a large skillet over medium heat and once the oil is shimmering, add in the gnocchi and cook for 2 minutes on the top and bottom.
- Cook in batches until all 24 gnocchis are cooked.
- While gnocchi cooks, spiralize the zucchini with Blade D.
- Trim the noodles with kitchen shears.
- Place half of the tomato sauce in a large bowl and toss with the zucchini noodles.
- Pour the rest of the tomato sauce on top of the plates with the gnocchi and then top each with the dressed zucchini noodles.
- Top with parmesan cheese to garnish.
- Serve immediately.
Adapting the Batch Size
Can you double this dough without losing structural integrity? Scaling tuber-based doughs requires attention to moisture levels because sweet potatoes vary widely in water content after boiling. When multiplying the recipe beyond four servings, weigh the cooked sweet potato flesh on a digital scale rather than relying on volume measures to keep the ratio of almond, tapioca, and coconut flours accurate. Work in smaller batches during the boiling phase, dropping no more than twelve gnocchi into the rolling water at once to prevent the temperature from dropping and making the pieces stick together.Achieving the Pan Seared Texture
How do you get a crisp crust on gluten-free pasta? Heat the oil in a wide skillet until it shimmers, then lay the pieces in a single layer without crowding the pan so they develop a golden-brown exterior in precisely two minutes per side. Overcrowding traps steam and prevents the starches from browning properly. Pan-searing removes excess surface moisture from the boiled pieces, creating a contrasting texture against the raw, spiralized zucchini noodles tossed in pomodoro sauce.Managing Second-Day Portions
What happens to the remaining components in the refrigerator? Uncooked gnocchi freezes exceptionally well on a parchment-lined baking sheet for up to three months before being transferred to a sealed bag, meaning you can boil only what you need for dinner and store the rest for a future meal. Raw zucchini noodles, however, release water rapidly once salted or sauced, so keep any dressed vegetable strands separate from the cooked gnocchi if you intend to repurpose them the next day.
