A word of Caution- This recipe contains oats.
Whether or not you continue to consume oats is a personal choice. As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization. About | Gluten Free Watchdog
This rustic pasta dinner was perfect for an autumn afternoon. Making the two-color gnocchi was a fun experiment as well as a learning experience. I found the whole process relaxing and enjoyable. The end result was a delicious dinner for two!
I have made potato gnocchi before, using Hannah (white) Sweet Potatoes, and they were fabulous. My idea was to make a half batch with white sweet potato and replicate another half batch with traditional orange sweet potato.
The biggest takeaway from this was that not all potatoes are created equal in terms of moisture content. The orange potato held many times more moisture than the white sweet potato. So, the amount of flour needed for each batch was quite different. In the end, I lost track of the measurements and just gradually incorporated more flour until the right consistency was achieved.
Note that this was a very small batch. Enough for the two of us with just a bit leftover. Next time I will make more! The flour is a 2.5/1 blend of cassava flour/arrowroot flour. You can mix up a batch ahead of time, so you have enough for rolling and dusting. I finished the gnocchi in a simple browned butter sage sauce and served with turkey meatballs.
Dinner for two (recipe can be doubled)
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For the Gnocchi
- 2.5 oz Hannah (white) sweet potato
- 2.5 oz. orange sweet potato
- 1 egg
- 1/8 tsp. salt
- 1/4 tsp. xanthan gum
- cassava flour
- arrowroot flour
For the Meatballs
- 1/2 lb. ground turkey
- 1 egg
- 1/8 tsp. thyme
- 1/8 tsp. sage
- 1/4 tsp. seasoned salt
- 2 tbsp. potato flakes
- 2 tbsp. gluten free rolled oats
- 2 tbsp. seasoned gluten free breadcrumbs
For the Sauce
- 1/2 stick (1/4 lb.) butter
- 8 fresh sage leaves
I peeled and steamed the potatoes the day before. I weighed 2.5 oz. of each potato and set aside the rest for another meal.
The next day I began by mixing up a batch of 1-1/4 cups cassava flour + 1/2 cup arrowroot starch. I warmed the potato for 30 seconds in the microwave and placed in 2 separate bowls, mashing with a fork.
I whisked the egg, salt, xanthan gum, then added 2.5 tbsp. of the flour mixture. I divided this mixture between the two bowls of potato.
I then gradually added more flour to each bowl and worked it in until I could roll the dough into a ball. I covered each in plastic wrap and rested 15 minutes.
I liberally floured a cutting board and started with the white sweet potato, gradually incorporating more flour until I could roll the dough into a long smooth rope, like this.
I used a bench knife to cut the rope into 1/2″ pieces.
I repeated the same process with the orange sweet potato, and here is where I lost track of the flour measurements. The orange sweet potato dough had absorbed all of the flour and was still very wet. It required quite a bit more flour to achieve the right consistency. All in all, I would say I used 3-4 times more flour for the orange potato dough as was needed for the white potato.
For the final step I rolled each piece of dough over a floured gnocchi board.
I placed the formed gnocchi on a baking sheet lined with waxed paper and dusted with flour. I recommend refrigerating for at least 1 hour before cooking for firmer texture.
Here’s how to finish the meal.
Combine all of the meatball ingredients and form 6-7 meatballs. Line a baking sheet with foil and mist with cooking spray.
Place the meatballs on the baking sheet, and broil 5 minutes per side on high. Keep warm.
Boil salted water for the pasta. In a nonstick skillet melt the butter, and as soon as the butter begins to foam, add the sage leaves. When the white solids begin to separate, use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible. Remove from the heat when the butter is just beginning to turn brown.
With water at a rolling boil, add the gnocchi and cook 3-4 minutes.
Remove the cooked gnocchi with a slotted spoon and add to the browned butter. Cook for 1-2 minutes longer.
Transfer to a serving platter along with the meatballs and drizzle with any remaining browned butter sauce. Garnish with fresh sage.
Notes ♪♫ I love making pasta from scratch! Check out this earlier recipe, for Gluten Free Potato Gnocchi with Cassava Flour that was the springboard for this meal. You may also like this Trofie Pasta, or this one for Gluten Free Garganelli, one of my first posts. Thanks for stopping by today and I welcome all your comments!