Sweet Potatoes are one of my favorite carbs. Well actually these are yams, but I don’t like the word yam. Its weird and doesn’t sound as good as sweet potato. Since most people haven’t figured out the difference between Sweet Potatoes and Yams, it really doesn’t matter? But just so were clear, sweet potatoes are actually the ones with the dark brown skin and the white flesh with a yellow tinge. Yams are the ones with the brown skin and orange flesh. They get a lot softer when they are cooked.
Side note: I have since been told, ehem, corrected. Both these tubers are actually sweet potatoes and yams are a bit different and very hard to find in grocery stores. However, grocery stores call the orange soft sweet potatoes “yams” and the paler, firmer sweet potatoes “sweet potatoes” so for our purposes, Im going to continue to use those names as a distinction. Nuf said…
My favorite sweet potatoes, or yams, or whatever, are my Grammas. She makes them for our family holiday dinners and I look forward to them every time. Baked in butter and brown sugar till they have a toffee like crust. Oh man, they are good. So ya… I like them, so why not try Gnocchi with them?
I love gnocchi, but apparently not everyone does… I discovered this when I made it for dinner for my family and I got an “its ok” when I asked how it was. Lol. Which is just fine cuz it means more gnocchi for me! Maybe it was what I made with it that time. I added it to farmer sausage, peppers, mushrooms, onions and kale. I think it was more a texture thing, it didn’t get crispy on the sides how I usually like it. It was good, but I still prefer my gnocchi more plain. My favorite way to eat it is like I do in this recipe, with browned butter and parmesan.
Making Gnocchi is really easy. Just cook your vegetable (potatoes, sweet potatoes, butternut squash…) that you are using to make the Gnocchi, mix it with some flour and a few other things. Roll it into logs, cut it and cook it. Simple! It freezes really good too so make lots.
I have made a sort of new years resolution this year not to eat gluten. I am intolerant, but I love bread and I pay for it every time I eat it. Rather than say Im not going to have it for the whole year, Im just going to do a month at a time and see how it goes. I shit the bed on the first day of Jan though. My man and I went for lunch, both of us nursing slight hang overs from the night before, and I couldn’t resist having a big juicy burger! Damit! But since then, I have stuck to it and I’m 22 days in! Say all that to say, these gnocchi are gluten free! (Which you also probably got from the title of this post) You certainly wont miss the gluten in these. They are so good and being gluten free, much better for you. Even if you aren’t intolerant to gluten, its still not so good for you.
Don’t they just look so good there, frying in the butter, getting all browned on the outside and fluffy and soft in the middle. And even better with the cheese on top.
Gluten Free Sweet Potato Gnocchi with Brown Butter and Parmesan
- 2 cups Sweet Potato puree (bake your potatoes, don't boil them)
- 1 teaspoon salt
- 1 Egg
- 2 cups rice flour or more if needed (or a gluten free flour blend that you like)
- 2 or 3 Tbsp Butter
- 1/4 cup Parmesan Cheese shredded
- Cut a slit in the top of your potatoes so the steam can escape as they bake. Bake them in the oven at 400 till they are soft. About 45 mins to an hour. When they are cooked, take the flesh out of the skins. Let them cool completely! You want them to release their steamy moisture. If they are very moist still, let them sit a while on the counter.
- Put the 2 cups Potato flesh into a bowl or a mixer. I used my mixer for these.
- Add the Salt and the Egg and mix it all up.
- Add a half a cup of flour at a time until the dough is soft but not too sticky and you can form a ball with it.
- Dump your dough onto a floured surface and form it into 6 even balls. Roll each ball out into a log, just like you used to make playdough snakes :). Then take a sharp knife and cut the Gnocchi into little pillows however big you like.
- If you are freezing some, lay some parchment paper down on a baking tray and place the Gnocchi on the tray just a little spaced out from each other. Freeze on the tray at first and then you can put it into bags to store for later.
Method to Cook and Serve:
- Boil a pot of water. Add the Gnocchi (frozen or not) to the boiling water and give it a little stir. Cook until the Gnocchi starts to float. Drain.
- While the Gnocchi is boiling, melt the Butter in a frying pan over medium heat. Let it start bubbling and browning, but be careful not to burn it. It should brown slowly turning a caramel color.
- Add the Gnocchi to the flying pan. It will start to sizzle! Keep frying and turning till they are brown and crispy on all sides.
- Pour onto a plate and drizzle the extra butter on top. Grate or sprinkle the Parmesan over it all and sprinkle with Salt and Pepper. Eat!