This is the first of six gluten-free recipes we’re featuring from Alex Thomopoulos
of Gluten-Free with Alex T. Inspired by her Italian heritage, Alex walks us through
her take on traditional gnocchi–with a twist–made with sweet potatoes!
Check out our interview with Alex for a little more on this superhero host.
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Drawing from her training as a private chef and her personal experiences living with Celiac Disease, Alex serves up an array of gluten-free dishes and provides easy-to-follow tutorials that you can watch from the comfort of your own kitchen! Best of all, she’ll keep you smiling, as she incorporates her her background in stand-up comedy into every video and blog post. For more delectable recipes (and laughs!) visit her blog, Against The Grain, and her hit web series, Gluten Free With Alex T on the food-centric YouTube channel HUNGRY.
Gluten-Free Sweet Potato Gnocchi with Sage Brown Butter Sauce
Sweet Potato Gnocchi
2 pounds sweet potatoes
2/3 cup reduced-fat ricotta cheese
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 1/4 cups Alex’s AP Gluten Free Blend (recipe below)
Parmesan cheese, for garnish
Preheat oven to 425 degrees. Fill a large pot with salted water and bring to a boil.
Bake sweet potatoes until tender, 40-45 minutes. Scoop out the flesh and mash in a bowl. Measure 2 cups of the mashed sweet potato and place in a bowl. To the sweet potatoes add ricotta, salt, cinnamon, nutmeg, and pepper and mix to combine. Add
the flour and mix until fully incorporated. The dough should be sticky and hold
together. Divide the dough into thirds. Generously dust your cutting board with extra gluten free flour. Take one section of dough and roll it into a 1-inch log. Cut the log
into 1-inch pieces and place on a baking sheet dusted with gluten free flour to
prevent sticking. Repeat with remaining dough.
Add gnocchi, in batches, to boiling water being careful not to overcrowd, and cook
3-4 minutes or until they float. Remove to a bowl and tent to keep warm. Continue to
cook remaining gnocchi.
Sage Brown Butter Sauce
1 stick unsalted butter
Salt and pepper, to taste
15 sage leaves
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
In a skillet melt the butter over medium heat. Once melted add the sage leaves and
let them begin to fry. Season with salt and pepper. When the butter begins to brown and the sage leaves crisp slightly add the gnocchi and toss to coat. Finish with the maple syrup. Spoon gnocchi into a serving dish and garnish with Parmesan.
Alex’s All-Purpose Gluten-Free Blend
2 1/2 cups brown rice flour
2 cups sorghum flour
1 1/3 cups tapioca starch
1/2 cup potato starch
1 1/2 cups sweet rice flour
2/3 cups cornstarch
4 teaspoons xanthan gum
Mix to combine and store in an airtight container.
Yield: approximately 8 cups
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Natalie Duggan is a Junior at Emory University in Atlanta, GA, pursuing a dual degree in Global Health and Journalism. Since her Celiac Disease diagnosis in 2011, she has enjoyed recipe development and helping others navigate the gluten-free lifestyle. Check out her photography portfolio on Flickr and her gluten-free pins on Pinterest.
