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Purple Sweet Potato Gnocchi with Tahini Parsley Sauce

You won’t believe how easy homemade gnocchi can be! With the stunning color of purple sweet potatoes and the taste of creamy tahini with parsley and garlic, this gluten-free, vegan, nut-free, and paleo recipe will blow everyone’s mind! An elegant dinner or date night dish!

Scale

Ingredients

Instructions

  1. First, microwave your sweet potato until soft. Poke a few slits in it with a knife, wash, wrap in a paper towel and microwave for about 6-8 minutes.
  2. Cut the potato in half lengthwise to allow it to cool before scooping out the flesh to get your 1 cup mashed.
  3. In a large mixing bowl, combine the mashed potato, arrowroot, xanthan gum, and water. Use your hands to break it all up and knead into a dough ball.
  4. Split the dough ball in half and then roll and form, with your hands, 2 logs (about 1 inch in diameter).
  5. Then take a wet knife and slice 1/4 inch rounds. Place the rounds on a plate, and take the back of a fork to the rounds to make some nice little indents (perfect for holding the sauce!)
  6. Bring a large pot of water to a boil on the stove. In two batches, place the gnocchi in the boiling water and wait for them to float to the top. This will take about 1-2 minutes. Then scoop out with a slotted spoon and place in a colander.
  7. Once all the gnocchi and boiled, rinse them in cold water, drain, then spread them out on a plate.
  8. To make the sauce, combine all the sauce ingredients in a small bowl and mix together.
  9. Divide the gnocchi on to your plates, drizzle with the tahini sauce, and devour!

Notes

Most likely this will work without the bit of xanthan gum, but it gives you some “stick together” insurance.

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