Over a month ago I posted this image while I was making this Gluten-Free Sweet Potato Gnocchi to celebrate Brian and I’s 5 year anniversary. There were many requests for the recipe, and although I’m not able to have it while on my healing journey, it was such a special meal that we shared together. And I really couldn’t keep it from you because it’s what homemade pasta dreams are made of.
I’m not lying when I say anybody can make this. Just 5 ingredients, a little rolling and you’re 2o minutes away from soft, pillowy gnocchi. It’s vegan too, the sweet potatoes not only adding flavor, but mimicking the binding of eggs.
As I spent the better part of the day testing this recipe a few times, I got stuck on that number 5 for awhile. I thought about the things things that have held Brian and I together for 5 years, each playing an integral part even though some are simpler than others. Kind of like the salt in the gnocchi. Sometimes an after thought, but without it, there would be nothing to bring out the flavor of the other ingredients.
I know you probably weren’t looking for a 5 ingredient recipe for love, but I thought I’d share ours anyway.
1. Honesty: There is nothing we keep from each other. There have been times where I have wanted to stay silent, but instead I let go because I know it’s what I need. And after I do, it feels so much better than holding it in.
2. Love in actions: I always knew that actions spoke louder that words, but it never became more clear to me than when we started dating. Love is a word that can be misused very easily, love is a word that can hurt. But doing things for each other that are silent, humble and kind always have a trueness.
3. Finding good in quirks: We all have them, and they’re what make us unique. Think about the positive in each one and they become something you admire.
4. Celebrating each others independence: We love being together, but we love our own space and different activities. It gives us time for self growth so that we can be better as a pair.
5. Laughing: There is not a day that goes by, even the crabby ones, that laughter isn’t heard throughout our halls. And smiles. It’s amazing what good comes to the soul from these two things.
And maybe most of all – He ate squash for NEARLY 2 YEARS STRAIGHT….
But I’ve redeemed myself, especially with this easy meal.
I couldn’t resist popping a few into my mouth as they came right off the skillet. Their golden edges and fluffy interiors are exactly what I had envisioned. And the little indents made me feel all Italian grandmother like. The combination of sweet potatoes, millet flour and almond flour give the gnocchi a slightly sweet and nutty flavor. I know some of you might be thinking, “now I have to buy another bag of flour?” Trust me – I don’t like that either, which is why I shop the bulk bins at local Lakewinds Coop. Coops make gluten-free cooking so much more cost effective, and efficient, rather than waiting for your expensive Amazon shipment to arrive. The flour for this entire recipe cost me less $1.50. Win.
The gnocchi is great on it’s own with a little butter and fresh herbs, or the Creamy Roasted Cauliflower Sauce you see here that I created using my Blendtec. If you’re looking for a more nutrient dense white sauce, this.is.it. So silky and rich like the alfredo sauce made from lots of butter and cheese, but instead it’s the result of cauliflower, soaked cashews and the caramelized garlic.
Here’s the separate post for that recipe because I have more ideas (and photos) for how you can incorporate it into several meals. Wishing you all a great week, and thanks for stopping by. xo
- ½ cup + 2 tablespoons of mashed & smooth, roasted sweet potato (157 grams)
- ¼ cup millet flour (30 grams)
- ¼ cup + 1 tablespoon almond flour (38 grams)
- ¼ cup + 1 tablespoon tapioca starch (38 grams)
- heaping ¼ teaspoon salt
- Whisk the flours/starch and salt together. Put the mashed sweet potato in a large bowl and add half of the flour mixture. Lightly need it in with your hands, then add the other half and knead just until no flour streaks remain.
- Pull it together into one ball - the mixture should not be too sticky. If it is, add another tablespoon of almond flour and ½ tablespoon tapioca starch.
- Then flatten into a disc. Cut the disc into fours. Dust a clean surface with millet flour. Roll out each piece with your hands & fingers on the surface until you create a snake-like piece about 6 inches long, and ½ inch wide. Then with a knife cut individual gnocchi, about 1 inch long. (You don't want them to be too big or they won't cook through). Press the tines of your fork lightly into them to make the indents.
- Repeat for each piece of dough. Coat the surface lightly with more of the flour mix just so it doesn't stick when you cut it.
- In a medium pot of lightly boiling water, pour half of the gnocchi in. Wait until they begin to float to the top, then let cook for a minute or two. Remove with a slotted spoon and lay on a cutting board.
- Repeat with the remaining gnocchi. Put gnocchi in the refrigerator for 5 minutes, then add 1½ tablespoons olive oil to a skillet. Saute gnocchi for 5-6 minutes on medium heat, stirring, until they are crisp on the outside. Sprinkle with a bit of salt (this is key!).
- Enjoy sprinkled with olive oil and fresh herbs, or this Creamy Cauliflower Garlic Pasta Sauce (vegan).
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