Pasta – Page 3 – My Gluten Free Cucina

Easy Gluten Free Pumpkin Pasta

Look at that pasta! The dough is enriched with egg and pumpkin puree, giving it a beautiful color and texture. Yes, it is from scratch, and completely gluten free!

In the years before my Celiac diagnosis, I prided myself on my homemade pasta. I made endless batches both by hand and with my KitchenAid®. It’s been a while, but with the cooler weather I decided it was time to try it again. This fall inspired pumpkin pasta was easy to make and I was so happy with the result!

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I don’t make huge batches of pasta anymore, but this little test batch is enough for a nice dinner for two. The recipe is scalable, so you can adjust it to make a small dinner or a feast for the family. I give you ingredient measures for 2, 4, 6 and 8 servings.

I used a Malloreddus board to create the ridged shape. You can find them at specialty shops like Fante’s. Similar to a gnocchi board, it’s a cool little gadget to have in your collection! Did you know that traditional Malloreddus pasta is made with semolina? Of course, that is off limits on the gluten free diet!

So, for this pasta I used Better Batter Original Gluten Free Flour, and wow, just wow! The resulting dough was beautiful and silky smooth. It was so easy to work with, reminiscent of the Italian 00 flour that I would have used back in the day. Most importantly though, the pasta cooked beautifully and had great taste and texture. Even the leftovers remained al dente. Now that is a gluten free success story!

When you shop Better Batter, use my code MGFC30 at checkout to receive 30% off any non-sale item!

Ingredients:

Better Batter Original Gluten Free All-Purpose Flour
Olive oil
salt
egg
pumpkin puree
extra flour for dusting

INGREDIENTS:	2 Servings	4 Servings	6 Servings	8 Servings
Better Batter Flour	70 G	140 G	210 G	280 G
Olive oil	3/4 tsp.	1-1/2 tsp.	2-1/4 tsp.	3 tsp.
Salt	1/8 tsp.	1/4 tsp.	3/8 tsp.	1/2 tsp.
Egg	1 large	2 large	3 large	4 large
Pumpkin Puree	1 tbsp.	2 tbsp.	3 tbsp.	4 tbsp.

Measure your ingredients according to serving size. Be sure to use a scale to weigh the flour. Whisk the egg, pumpkin, olive oil and salt in the bowl of a stand mixer. Add the flour and mix with the beater attachment to form a smooth, soft dough.

Gather the dough into a ball, wrap tightly in plastic wrap and let it rest for 15-20 minutes at room temperature. This is a good time to wash the mixer bowl and attachments. 😉

Lightly dust a cutting board with flour. Use a bench knife to cut the dough into 4 pieces.

Roll each piece of dough into a rope. This is the moment when you know you have a good gluten free dough. It rolls out beautifully without crumbling or breaking.

Cut each rope into 1/2″ pieces.

Using your fingers or a bench knife, gently roll each piece over the pasta board to create the ridges.

Line a baking sheet with wax paper and dust with flour. As you form the pasta place it on the baking sheet.

Important- Always follow food safety guidelines. If you are not going to cook the pasta immediately, refrigerate until ready.

How to serve it

You can dress this beautiful pasta with a simple brown butter sage sauce that comes together in minutes. I grew sage in my container garden this year and it is amazing with browned butter. If you don’t have an herb garden, try to find fresh sage at the market (or just leave it out).

INGREDIENTS:	2 Servings	4 Servings	6 Servings	8 Servings
Butter	1/2 stick	1 stick	1.5 sticks	2 sticks
Fresh Sage Leaves	8 leaves	12 leaves	16 leaves	20 leaves

When ready, set up a large pot of salted water for the pasta. Bring the water to a boil while you make the sauce. Melt the butter in a nonstick skillet.

As soon as the butter begins to foam, add the sage leaves.

As you stir the butter, you will notice the white solids beginning to separate. Use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible. Watch carefully that the butter doesn’t get too dark. Remove from the heat when it is just beginning to turn brown. This shade is perfect.

When the water comes to a rolling boil, add the pasta and cook for about 3 minutes for al dente. The pasta is done when it floats to the top (taste to see if you like the texture).

Use a spider strainer to remove the pasta and add it directly to the sauce.

Toss well to coat for 30 seconds and transfer to a serving platter.

More Serving Ideas:

This pasta is sturdy enough to hold up to a thick and chunky sauce, like my Harvest Pasta Sauce. Made with tomato, carrot, squash and pumpkin, the flavors pair beautifully with the pumpkin pasta, perfect for a fall inspired dinner. Enjoy it as a side dish or a main course.

Notes ♪♫ Not all gluten free all-purpose flours are created equal. In fact, they can vary greatly in terms of ingredient content. You can try other brands, but I strongly recommend you use Better Batter Gluten Free Original Blend for this recipe. It was absolutely perfect for making pasta, and what a pleasure to have a smooth silky dough that doesn’t crumble in your hands. I also used this all-purpose flour to make a gluten free version of My mother’s Italian Wine Biscuits. Try it, you will not be disappointed!

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Harvest Pasta Sauce

This pasta sauce captures all the colors and flavors of the autumn harvest. It’s thick and chunky, loaded with veggies! Roasting the vegetables first is the secret to the amazing flavor. Make it this weekend for your gluten free Italian Sunday Dinner!

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Ingredients:

1/2 medium butternut squash
1 large carrot
1/2 large sweet onion, divided
2 tbsp. olive oil
salt and pepper to taste
2 cans (14.5 oz.) fire roasted diced tomatoes
2 garlic cloves, minced
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. garlic granules
1/2 tsp. onion granules
1/2 tsp. fresh ground pepper
1 can tomato sauce (14.5 oz.)
1/4 cup pumpkin puree
1 tbsp. brown sugar
fresh Italian parsley, optional for garnish

Preparation:

Peel and chop the vegetables into 1/2″ dice. Spread the squash, carrots and half of the onions on a foil lined baking sheet. Drizzle lightly with olive oil, and season with salt and pepper. Roast for 30 minutes at 425º.

While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low. Add the remaining half of the onions and the garlic. Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid. Season with basil, oregano, garlic granules, onion granules and fresh ground pepper. Simmer 15 minutes uncovered, to concentrate the sauce.

Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar. Stir well, cover and turn the heat down to low.

Cover and simmer 2 hours. I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.

Look at that hearty sauce! The carrots, pumpkin and butternut squash give it so much natural sweetness. Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

Friends, what a meal! I would not hesitate to serve this to company, or even as a holiday first course. Oh, and did I catch you eyeing that pasta? It’s a special one, that I made just for pairing with this sauce. Check out the recipe here!

Notes ♪♫ In addition to being gluten free we are also a low sodium household. I used unsalted tomatoes in this sauce, as I do with most recipes to have better control over the salt content.

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Gluten Free Chicken Broccoli Casserole

The thought of preparing gluten free meals from scratch can be overwhelming. It took a while for me to realize that there were meals I had been making for years that were naturally gluten free. From there, I started looking at other favorite recipes that only required a swap of one or two ingredients to be gluten free. My repertoire began to grow and now I have added many of my old favorites back to the dinner rotation.

My Chicken Broccoli Casserole is a good example. Here’s how to make it!

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Ingredients:

1 lb. boneless skinless chicken breast
Rice flour for dusting
Salt and pepper to taste
Olive oil
White wine, divided use
½ large sweet onion, diced
1 large garlic clove, minced
1 large broccoli crown, chopped
1 can (14.5 oz.) fire roasted diced tomatoes
½ tsp. basil
½ tsp. Italian seasoning
salt and pepper to taste
8 oz. gluten free penne
Cooking spray
gluten free seasoned breadcrumbs
Grated Parmesan cheese
Fresh Italian parsley for garnish

Preparation:

Preheat the oven to 350º. Set up a pan of salted water for the pasta, and bring to a boil.

Cut the chicken breast into 1-1/2″ chunks. Dust with rice flour and season with salt and pepper. Begin browning the chicken in a little olive oil, about 3 minutes per side. Don’t crowd the pan, use a large skillet or do it in 2 batches.

When the chicken has browned on all sides, add a splash (1/4 cup) of white wine to the pan and toss until the liquid evaporates. Remove from the pan and set aside.

Wipe the skillet clean. Add a little more olive oil and begin browning the onions.

When they have a little color, add the broccoli, garlic and diced tomatoes. Add another splash of white wine, then season with salt and pepper, basil and Italian seasoning. Cover and cook 10 minutes, until the broccoli is crisp tender.

While the vegetables are cooking, add the pasta to the boiling water. Use your favorite (Jovial Brown Rice Penne is one of mine) and be sure to cook for 2 minutes less than the package instructions. Drain and add to the skillet, along with the reserved chicken. Toss well.

Mist a casserole dish with cooking spray and transfer contents from the skillet in an even layer. Drizzle with olive oil, then top it off with breadcrumbs and grated cheese. Bake for 30 minutes.

I like to finish it off under the broiler for a few minutes to crisp up the topping. Remove from the oven, garnish with fresh parsley and serve.

This is a real family favorite. I hadn’t made it in a very long time, but now with just a couple of adaptations we can all enjoy this comfort food meal again.

Notes ♪♫ Always check prepared ingredients for hidden gluten. In this recipe, pasta and breadcrumbs must of course be gluten free. Less obvious but important, use rice flour for coating and thickening, make sure canned tomatoes and seasoning mixes are gluten free. I always grate my own cheese, but if you are using a pre-grated cheese always check for additives that may contain gluten.

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Gluten Free Italian Chicken Pasta

Can you make an Italian Sunday Dinner in under 30 minutes? When you don’t have the time or the inclination to make an elaborate meal, this recipe comes together in a flash with common pantry ingredients. I used chicken tenders to keep prep to a minimum. A simple sauce made with fire roasted tomatoes and a red wine vinaigrette is rich with flavor. I finished it off with grated cheese and a sprinkle of fresh herbs from my garden.

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4 Servings

Ingredients:

1 lb. boneless chicken tenders
3-4 tbsp. olive oil, divided use
3 tbsp. tomato paste
1 can (14.5 oz.) gluten free Fire Roasted Tomatoes
1-1/2 tbsp. red wine vinegar
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1/4 tsp. garlic granules
1 ladle of pasta water
1/2 lb. gluten free fettuccine
1/2 tsp. salt
2 tbsp. grated Parmesan cheese
2 tbsp. grated Romano cheese
1 tbsp. each fresh Italian parsley and slivered basil for garnish

Preparation:

Boil water for the pasta, add 1/2 tsp. of salt and 1/2 tsp. olive oil. Cook the fettuccine according to package directions. Whisk together 2-1/2 tbsp. olive oil, the red wine vinegar and the seasonings.

While the pasta is cooking, heat a large nonstick skillet with 1 tbsp. olive oil. Add the chicken tenders, turning to brown all sides until cooked through, about 8 minutes.

When the chicken is close to being done, push it to the side of the pan and add the tomato paste in center.

Let it toast for 1 minute then add the diced tomatoes and the vinaigrette. Lower the heat and simmer for 2 minutes.

Before draining the pasta, reserve a ladle of the pasta water and add it to the skillet. Add the fettuccine to the sauce and toss well.

Cook for another minute then sprinkle with half the cheese and fresh herbs.

Transfer to a serving platter, sprinkle with the remaining cheese, basil and parsley.

Notes ♪♫ Conventional kitchen wisdom tells us to never add oil to your pasta water, and for regular wheat pasta I would agree. Gluten free pasta, on the other hand is notorious for sticking together, especially our much-loved spaghetti, linguine and fettucine. I find that adding just a drop of oil to the cooking liquid helps keep the strands separate as they cook.

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Bay Scallops with Baby Spinach and Grape Tomatoes

Would you believe this beautiful seafood pasta dish can be on the table in just a half hour? Simple ingredients and minimal prep make this meal perfect for week nights, date night or any special occasion. The ingredients are naturally gluten free, except for the pasta. So just one swap makes this meal celiac safe!

Bay scallops are delicate and sweet. Smaller in size than sea scallops, they are harvested in the US from bays along the East Coast. Available fresh when in season, you can also find them in the freezer section.

Dinner for two

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Ingredients:

1/2 lb. bay scallops, fresh or frozen
2 tbsp. butter, divided
4 tbsp. olive oil, divided
1 shallot, minced
2 garlic cloves, minced
6 oz. bag baby spinach
12 grape tomatoes, halved
1/2 cup white wine
6 oz. gluten free spaghetti or pasta of choice
salt and pepper to taste
gluten free Italian seasoning to taste

Preparation:

If your scallops are frozen, take them out to defrost and lay them on paper towels to absorb excess liquid. If fresh, just pat them dry before cooking.

Cut the grape tomatoes in half lengthwise and toss with 1 tbsp. olive oil. Spread them evenly on a parchment lined baking sheet and sprinkle with seasoning.

Roast for 15 minutes at 400º, stirring halfway through. Set aside while you finish the dish.

Cook the spaghetti to 1 minute less than package directions. While the pasta cooks, add 1 tbsp. each of butter and olive oil to a large nonstick skillet over medium low heat. Add the scallops, allowing plenty of space in between (cook in 2 batches if needed).

Cook 5 minutes per side, turning once. Transfer to a bowl and keep warm. Leave those browned bits in the pan, they will flavor the rest of the dish!

To the same skillet, add a bit more olive oil with the garlic and shallots.

Stir and cook 1 minute, then add back the roasted tomatoes.

Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine. Don’t worry, it will cook down! Cover the pan and cook for several minutes, until the spinach wilts.

What did I tell you?

Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops. Season to taste, and finish with another 1 tbsp. each of butter and olive oil.

Toss gently to combine and heat the scallops through, then transfer to a serving platter.

Notes ♪♫ Serving the scallops with pasta makes this a very fast and easy dish to prepare. But if you are not in a hurry, try serving it over risotto. You can find my Basic Risotto recipe here.

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Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal. The ingredients in this spicy seafood pasta dish are all pantry staples in my Cucina! Garlic, onions, olive oil are the foundation of so many recipes. I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

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Ingredients:

14 jumbo shrimp, peeled and deveined
4 oz. gluten free Italian sausage
2 tbsp. olive oil
1/2 medium sweet onion, diced
1 tbsp. garlic, minced
14.5 oz. can fire roasted diced tomatoes
4 oz. gluten free fettuccine pasta
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. marjoram
salt and pepper to taste
ladle of pasta water
3 tbsp. milk (or cream)
fresh Italian parsley, for garnish

Preparation:

Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs. Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk. If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine. Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe. I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!

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Gluten Free Lasagna Remake

This Lasagna is generously sized to feed a family. Look at those crispy edges! My remake of the traditional meat Lasagna everyone loves is completely gluten free and has thin slices of eggplant layered in that will almost disappear (don’t tell the kids!). Baked in a 9 x 13″ pan, it is very filling so a little goes a long way. Serve as a main course with a simple salad, or in smaller portions alongside another dish. You will have anywhere from 6 to 12 servings.

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Ingredients:

12 oz. lean ground beef
4 oz. Italian sausage (pork, turkey or chicken)
1 tbsp. olive oil
1/2 sweet onion, diced
3 garlic cloves, minced
2 tbsp. tomato paste
tomato sauce – 1 can 29 oz. + 1 can 15 oz.
1 tbsp. brown sugar
fresh ground pepper
1/2 tsp. oregano
1 tsp. basil
1 eggplant sliced on a mandolin
16 gluten free lasagna noodles
16 oz. tub ricotta cheese
grated Parmesan cheese
cooking spray
fresh basil and parsley for garnish

Preparation:

Cut the bottom off the eggplant and stand it up on a cutting board. Run a knife down the sides to peel, then slice the eggplant very thin using a mandoline or sharp knife.

Lay the slices between sheets of paper towel and press down lightly. Let them sit for 20 minutes then salt to taste.

Make the meat sauce. Sauté the onions and garlic in 1 tbsp. olive oil. When the onions are translucent, add the meat and begin breaking it up with a meat spatula.

When the meat is completely browned, make a space in the center of the pan and add the tomato paste.

Toast for a few minutes then stir into the meat.

Add the 29 oz. can of tomatoes with the basil and oregano. Season with ground pepper. Cover and simmer for 30 minutes.

This simmer mat is perfect for cooking sauce over low heat, so it doesn’t burn.

In a separate saucepan add the 15 oz. can of tomato sauce and season with more basil and oregano. Simmer 20 minutes and set aside to cool.

Transfer 1/2 of the plain sauce to a bowl and whisk with the ricotta.

To assemble the lasagna, coat a 9 x 13″ baking dish with cooking spray. Begin with a layer of meat sauce.

Top with 4 of the lasagna noodles.

Spread with 1/3 of the ricotta mixture, then top with a layer of eggplant slices.

Repeat 2 more times, layering meat sauce, noodles, ricotta mixture, eggplant. Finish with remaining 4 noodles, the rest of the plain sauce and Parmesan cheese. Make sure all of the lasagna noodles are covered to the corners.

Coat a sheet of foil with cooking spray (so it doesn’t stick) and cover the pan tightly. Bake for 40 minutes at 350º, then use tongs to carefully remove the foil and bake for 20 minutes uncovered. Remove from the oven, cover and rest 10-15 minutes before serving.

Garnish with fresh basil and parsley and bring to the table.

Notes ♪♫ I used Barilla gluten free oven-ready lasagna in this recipe, and no one even knew it was gluten free! A tip, when making gluten free Lasagna do not pre-cook the noodles. No matter what the box instructions say. Pre-boiled noodles will absorb less liquid as they cook, and you may end up with a watery mess.

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Gluten Free Jambalaya Pasta

Fra Diavolo meets Cajun in this spicy pasta dish with a definite southern twist! Cajun seasoning gives it a real kick, and it can be anything from a modest pinch to a generous shake, you decide. I borrowed smoky Andouille sausage, chicken and shrimp from the traditional recipe, along with the “trinity” of pepper, onion and celery. I finished it with a light tomato sauce but instead of rice I served it over gluten free Caserecce pasta from Jovial, one of my absolute favorites! Use pork or chicken Andouille sausage in this recipe. Always check ingredients and look for the gluten free label.

4 Servings

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Ingredients:

6 oz. Andouille sausage, cut into coins
6 oz. colossal raw shrimp (about 6), peeled and deveined
12 oz. boneless chicken breast, cut into medallions
2 cups broccoli florets, cut into 1″ pieces
1/4 cup red bell pepper, diced
1/2 cup sweet onion, diced
¼ cup celery, sliced
1 tbsp. garlic, minced
olive oil, about 2 tbsp.
3 tbsp. tomato paste
3 tbsp. cream, half and half or milk
Cajun or Creole seasoning
4 oz. gluten free pasta, cooked 2 minutes less than package directions
3 ladles of the pasta water
Parsley for garnish

Preparation:

Once the ingredients are prepped, this meal comes together in about 15 minutes. Slice the sausage into coins, peel and devein the shrimp, slice the chicken into medallions. Mince the garlic and dice the bell pepper, onion and celery. Chop the broccoli into bite size pieces.

Cook the pasta to 2 minutes less than package directions, reserving 3 cups of the pasta water. Heat a large skillet with olive oil. Add the sausage and cook 1 minute, or until the sausage begins to release its fat.

Add the chicken, season well and cook 3 minutes longer, turning once. It does not need to be cooked through at this point.

Add the broccoli, peppers, onions, celery and garlic.

Season, cover and cook 3 minutes until the veggies are crisp tender.

Make a space in the center of the skillet and add the tomato paste. Let it toast for 1 minute, pushing it around with a spatula then toss it with the meat and vegetables.

Add 1 ladle of the pasta water with the shrimp, and continue cooking just until the shrimp turns pink.

Add 2 more ladles of pasta water with the cream, half and half or milk. Look at the gorgeous colors!

Finally, add the drained pasta to the skillet and toss well for another 2 minutes to finish cooking the pasta and meld the flavors.

Transfer to a platter, garnish with parsley and dinner is ready. It smells so good; I had to hurry through the photo shoot!

What a meal! The Andouille sausage gave it just the right amount of heat. I went easy on the seasoning, but next time I’ll give it a few extra shakes!

This pasta version of Jambalaya is my favorite, maybe because I’m Italian! I hope you enjoyed it as well. For more Jambalaya recipes check out my traditional Jambalaya and my Jambalaya stuffed peppers!

Notes: ♪♫ What is the difference between Cajun and creole seasoning? Cajun seasoning is spicy combination of peppers and herbs that bring on the heat, while Creole seasoning leans more toward a balanced blend of heat and sweet. It’s a matter of taste, so use whatever makes your palette happy!

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Gluten Free Penne with Italian Chicken Sausage and Broccoli

Here is another of my many “quickie skillet dinners”. So easy to pull together after a long day at work, or when you just don’t want to fuss. The dish gets a big boost of flavor from boldly seasoned Italian chicken sausage. You can substitute whatever veggies you have on hand, and of course you can use any kind of sausage. It’s all tossed together with a generous amount of olive oil, a dab of tomato paste and a ladle of starchy pasta water. If you time it just right, the pasta will be done at the same time as the sausage and veggies.

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Ingredients:

6 oz. gluten free Italian Chicken Sausage, diced
6 oz. gluten free penne pasta (I used Jovial)
1 tbsp. toasted pignoli (pine nuts)
1 tbsp. minced garlic
1/2 sweet onion, diced
2 cups broccoli florets
2 tbsp. tomato paste
gluten free Italian seasoning
olive oil
fresh Italian parsley
grated cheese

Preparation:

I am obsessed with pignoli (pine nuts) as a garnish for my pasta dishes. A tablespoon is all you need! To bring out their flavor, the pine nuts need to be toasted until they release their oil. I do mine over low heat in a small, nonstick saucepan, until lightly browned and fragrant.

Cook the pasta to 2 minutes less than the package directions. Don’t forget to reserve some pasta water to add to the skillet. Heat a large, nonstick skillet with 2 tbsp. olive oil. First add the garlic, followed by the onions, sausage and broccoli. Sprinkle with Italian seasoning and cook until the onions are translucent. Cover and cook 3 minutes longer.

Clear a spot in the center of the pan and add the tomato paste. Let it toast for 1-2 minutes then stir it into the veggies and sausage with a ladle of the pasta water to loosen it up. Add more olive oil and pasta water as needed.

Drain the cooked pasta and add to the skillet. A little more olive oil and toss well to finish cooking the pasta.

Transfer to a serving dish. Finish with more olive oil, grated cheese, toasted pignoli and chopped parsley.

Serve with more grated cheese.

Notes ♪♫ When choosing sausage always look for the gluten free label. If not sure, you can check the manufacturer’s website or email them for more information. The gluten free penne I used is from Jovial.

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Gluten Free Potato Gnocchi with Cassava Flour

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This recipe combines two of my favorite new ingredients, Cassava flour and Hannah sweet potatoes. Cassava Flour is made from the root of the yucca plant, and so far I have made some delicious things with it. Check out my Cassava English Muffins, or this delicious Sweet Potato Flatbread. As I experiment more with this gluten free dough, all I can think of is pasta!

Hannah sweet potatoes are also new to my kitchen. Have you seen this blond version of the sweet potato? It has a thin pale skin and cream colored flesh that disappears into bread and pasta dough with ease.

The amount of flour needed in this recipe will vary depending on the moisture in the potato, and size of your eggs. It does require some judgement, knowing when you have the right amount of hydration. I recommend weighing the sweet potato after it is peeled, and then gradually incorporating the flour by feel. You can always add more flour, but you can’t take it out!

Tip: Keep a pot of boiling water going as you make the gnocchi, and throw a few in. When they float to the top, taste them. Are they too mushy? Add more flour to the dough.

Ingredients:

10 oz. white sweet potato, peeled and cubed
2 large eggs
5 tbsp. cassava flour
2 tbsp. arrowroot starch
1/4 tsp. salt
1/2 tsp. xanthan gum
additional 1 cup cassava flour for kneading and rolling

Preparation:

Steam the peeled potato for 30 minutes or until very soft. Cool to room temperature (important, so you don’t cook the eggs!).

In the bowl of a stand mixer, combine the cooled potato with the eggs.

Add the remainder of ingredients through xanthan gum to form a sticky dough.

Generously flour a cutting board with cassava flour and knead the flour into the dough until you can easily handle it and it doesn’t feel tacky. Reserve any extra flour for rolling.