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.
A Busy Mom's Guide to Delicious and Healthy Gluten-Free Gnocchi
Let's be honest, moms are superheroes. We juggle work, kids, household chores, and somehow still manage to squeeze in a little "me time" (if we're lucky!). Finding time to cook healthy, delicious meals can feel impossible, but I'm here to tell you it doesn't have to be. This recipe for Homemade Gluten-Free Gnocchi with Pomodoro Zucchini Pasta is a testament to that. It's a delightful, healthy meal that's surprisingly quick and easy to prepare, even on the busiest of days.
I've always loved gnocchi, but the gluten-filled versions often left me feeling sluggish. Finding a gluten-free alternative that tasted just as good was a challenge. That's why I developed this recipe, using sweet potatoes as the base. The sweet potatoes add a natural sweetness and creaminess, making these gnocchi incredibly satisfying. The addition of almond, tapioca, and coconut flour creates a light and fluffy texture that rivals traditional gnocchi. And let's not forget the vibrant, fresh flavors of the pomodoro sauce and zucchini noodles – a perfect summer pairing!
The beauty of this recipe lies in its flexibility. Feel free to adapt it to your liking. Don't have zucchini? Substitute with spinach, mushrooms, or even your favorite vegetables. Want to add some protein? Toss in some grilled chicken or shrimp. The possibilities are endless!
Making the gnocchi dough ahead of time is a game changer for busy weeknights. You can easily prepare the dough the day before and store it in the refrigerator. Then, when you're ready to cook, just boil and pan-fry your gnocchi – it's a quick and easy meal that tastes like it took hours to make!
This recipe isn't just about the ease of preparation; it's about creating a healthy and delicious meal for your family. The gluten-free aspect makes it suitable for those with dietary restrictions, and the abundance of vegetables provides essential vitamins and nutrients. This dish is a win-win, offering both convenience and nutrition.
Beyond the delicious taste, this recipe is an opportunity for connection. While making gnocchi, I often involve my kids. It's a fun, hands-on activity that teaches them about cooking and healthy eating. The process of shaping the gnocchi together is a bonding experience, creating precious memories in the kitchen.
So, the next time you're short on time but craving a flavorful and satisfying meal, remember this recipe. It's a perfect example of how a healthy and delicious meal doesn't have to be complicated. It's a recipe that embraces the busy life of a mom while providing nourishment and joy for the whole family. Enjoy!
Tip: For an even faster weeknight meal, purchase pre-made gluten-free gnocchi. This will significantly reduce the prep time, allowing you to focus on enjoying the delicious flavors of the zucchini noodles and pomodoro sauce.
