Vanessa's Gnocchi | gianna1.com

Sweet Potato Gnocchi

Sweet Potato Gnocchi by Vanessa

My daughter, Vanessa, who is gluten sensitive tried her hand on making her favorite pasta, gnocchi.

Here's my daughter

Recipe for Vanessa's Gluten Free Gnocchi

Making gluten free sweet potato gnocchi is tricky but worth the effort! The dough is stickier than regular gnocchi dough because there is no gluten or egg to bind it, and the sweet potatoes are less starchy than white potatoes. The answer to keeping the dough in its shape when you roll it off the fork is to chill the dough for 45 minutes and to use smaller pieces. I subbed Miyoko's non-dairy butter for regular butter to make the dough vegan.

The pesto in this dish was made with walnuts and parsley. To keep the dish vegan, I subbed nutritional yeast for parmesan - it was a big hit!

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)