I’m partnering with Simple Mills again today to bring you this recipe for grain-free gnocchi. Remember Simple Mills? They’re that great grain-free, wholesome baking mix company that I’ve talked about before. In Troy McClure terms, you might remember them from such doughnuts as these. I’ve been working with them since those doughnuts to develop such recipes as this decadent pumpkin swirl pound cake and this seriously satisfying Irish soda bread. But I digress. We’re talking savory today. The kind of savory that is warm, doughy and slips off your fork when you try to scoop them up, forcing you to chase them all over the bowl to make sure you don’t miss even a single one. The kind of savory that, if you’ve given up gluten, let alone grains, you may have thought you had to kiss goodbye.
Ok, there’s a tiny catch: the base of these gnocchi is from a mix. You may have already deduced that from the fact that I mentioned Simple Mills above, but just in case, I want to be clear so that no one feels like this is some bait-and-switch advertising post. You know I don’t use mixes often but no matter how hard I try, I haven’t been able to get the texture right when I try to make grain-free gnocchi from scratch. And it came out perfectly when I used this grain-free pizza dough mix (one of the products in Simple Mills’s new line, which also includes cake and pancakes/waffles!) as a base. So many of you went wild for these on Instagram and asked for the recipe, so here they are. Your wish is my command.
That’s not to say that this is a dump-and-stir kind of thing. Nope, sorry. We do things the hard way around here 😉 You’ll combine your mix with sweet (or white) potato puree, eggs, coconut flour and tapioca flour, knead it, roll it out and then painstakingly shape each little gnocchi by hand. It sounds kind of like torture, maybe, but it’s actually very relaxing. Just make sure you have plenty of time for these, since they require more hands-on than the typical recipes you see here. It’s well worth it – I promise. At the end of it all, you get to enjoy a huge bowl of chewy, delicious, perhaps-previously-forbidden pasta. Mmmm… forbidden pasta…. (If you don’t get the reference, go check out the doughnut post, and also watch some Simpsons, STAT!)
- 1 cup sweet potato puree, (see note)
- 2 large eggs,, beaten
- 1 box Simple Mills pizza dough mix
- 2-4 Tablespoons coconut flour,, divided
- 2 Tablespoons tapioca flour, + more for dusting the board
- Line a large cutting board, cookie sheet or other baking dish with parchment or a nonstick pad.
- In a large bowl, whisk together the sweet potato puree and the eggs until combined.
- Stir in the pizza dough mix, then 2 Tablespoons of coconut flour and the tapioca starch. Your dough should start to come together and if it is too sticky, add 1-2 more tablespoons of coconut flour (add them one tablespoon at a time).
- Dust a large cutting board with tapioca starch and turn the dough out onto the board. Knead a few times until the dough becomes smooth and uniform. Cut into 6-8 sections and roll each one into a thick rope. Chop the first rope into 1" pieces or so, creating 1 teaspoon portions (you can make them smaller if you prefer, but it will mean a little more work).
- Roll each portion into a football shape, then flatten with the back of a fork.
- Lay each gnocchi on the prepared cutting board or cookie sheet. Repeat with the remaining dough.
- Dry the gnocchi 6 hours or overnight. (see note for shortcut)
- Bring a large pot of water to a boil. Add the gnocchi, boil until they float to the surface, then drain and immediately toss with enough olive oil or tomato sauce to coat and/or prevent sticking.
- Serve immediately and store leftovers in an airtight container in the fridge for up to a week.
- You can substitute white potato, squash or pumpkin puree for sweet potato if you want.
- You should be able to substitute arrowroot starch for the tapioca starch.
- Tapioca starch can sometimes be labeled tapioca flour. You can use either one.
- If your fork sticks to the gnocchi when you're flattening them, lightly dunk the back of the fork in the tapioca between every few gnocchi.
- If you don't have time to dry your pasta, here's a shortcut: Preheat your oven to 250F and bake for 15 minutes. The texture is better if you dry the pasta rather than pre-bake it, though.
If you don't have a pot large enough to boil all of the gnocchi at once, feel free to cook it in 2-3 batches. Just make sure that the pasta isn't crowded or sticking together as it cooks.
- Yield: About 150 gnocchi