Gluten-Free Gnocchi with Sweet Potato, Carrot, Ginger Coconut Sauce

Food is my medicine, my magic, my modality. During this time of uncertainty, I feel myself being inherently drawn to the kitchen to nourish myself and others from the inside out ✨👩🏻‍🍳🧘🏻

To help mitigate my anxiety while also building up my immunity, I came up with a gluten-free gnocchi in a sweet potato, carrot and ginger sauce 🥕🌱🍠

According to Ayurveda, sweet potato is the ultimate comfort food as it feels light in the stomach while still being rich in complex carbohydrates that leave you feeling satiated and satisfied ☺️

Carrots are rich in anti-oxidants and when consumed with regularity, can help boost immunity to help keep you strong on the cellular level 🦠💪🏼

Ginger root helps stoke the digestive fire and break down the carbohydrates of the sweet potato and gnocchi. The inherent heating quality of ginger helps transform, absorb and assimilate nutrients and clears the subtle channels of the body ⚡️⚡️⚡️

Now is the time to turn inward and tap into how food makes you feel. By taking care of yourself, you are taking care of the collective 🌟⭐️🌟

Ingredients:

Gluten-Free Gnocchi:

  • 2 pounds russet potatoes, washed

  • 1 cup white rice flour

  • 1/2 cup sweet rice flour

  • 2 large eggs

  • Kosher salt

Gluten-Free Gnocchi Instructions:

  1. Adjust oven rack to center middle position and preheat oven to 400°F. Pierce potatoes a few times with a knife and place on a baking sheet. Roast until tender, about one hour. Remove potatoes from oven and allow to cool.

  2. Whisk together white rice flour and sweet rice flour. Using the flour mixture, flour your counter. Peel the potatoes and pass through a potato ricer onto the counter. Whisk together eggs and 1 teaspoon salt. Pour over the potatoes. Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together. Mixture will be sticky.

  3. Work one cup of the flour mixture into the potato mixture. Start by working the flour into the potato mixture with a bench scrapper or fork. As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is, add the remaining flour mixture, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)

  4. Divide the dough into quarters. Then, as you work with it, cut each quarter in half. Cover remaining dough with a damp paper towel. Roll out each dough eighth into a log. Cut into bite-size pieces. Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.

  5. Transfer shaped gnocchi to a lightly white rice-floured baking sheet. Shaped gnocchi can either be frozen or cooked right away.

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Sweet Potato, Carrot, Ginger Coconut Sauce:

  • 1 sweet potato, chopped

  • 2 medium carrots, chopped

  • 2 tablespoon coconut oil

  • 1 tablespoon thyme

  • 2 teaspoons cumin

  • 2 teaspoons coriander

  • 1 teaspoons fennel seeds

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1/4 teaspoons peppercorn

  • 3/4 cup coconut milk

  • 1 tablespoon grated ginger

Sweet Potato, Carrot, Ginger Coconut Sauce Instructions:

  1. Preheat the oven to 400 degrees. Heat the coconut oil in a pan with thyme, cumin, coriander, fennel seeds, turmeric, salt and peppercorn. Pour on top of chopped sweet potato and carrots and place in the oven for 35 minutes

  2. Heat coconut milk with grated ginger on the stove on medium high heat.

  3. Once vegetables are roasted, combine coconut milk and heat for 5 minutes. Place in a blender until well incorporated.

Stephanie Wright