Gluten Free Sweet Potato Gnocchi with Curried Brown Butter

Sweet potato gnocchi with curried brown butter recipe made with quinoa and coconut flour for a healthy alternative
Serving Size: At Least 4 Servings Prep Time: 1 Hour Cook Time: 5-10 Minutes Cooking Temp: Boiling

4 sweet potatoes, baked and peeled

3 cups quinoa flour

½ cup coconut flour

1 egg

Sea salt & pepper, to taste

For the Curried Brown Butter:

4 tbsp butter

½ tbsp each curry powder, cumin, coriander

Shaved Parmesan cheese to taste

  1. Mash the baked/peeled sweet potato and add in the egg, sea salt & pepper and 2 cups of flour.
  2. Mix lightly with a fork and add more flour as needed. Your dough will be slightly sticky, but should still be workable. Try not to over-work it or your gnocchi may be a little tough
  3. Transfer your dough to a floured surface and divide it into 4 balls. Roll them into long ropes, about ½ inch thick. Transfer to a parchment lined baking sheet and refrigerate for 30 minutes
  4. Cut 1 inch pieces with a floured knife. Roll the pieces out on a gnocchi board or use a fork. Transfer the pieces onto a parchment lined baking sheet (I needed 2 sheets as my yield was over 80 dumplings!)
  5. At this point, if you want to freeze some of your dumplings, pop the baking sheet into the freezer for 15 minutes then transfer them into a ziploc bag.
  6. Bring a pot of water to boil, throw in your gnocchi, and when they float they are cooked.
  7. Meanwhile, over medium heat, melt your butter. Turn the heat down to medium low and stir until the butter is browned and fragrant. Add in the spices and stir well for 2- 3 minutes.
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