Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Lemon, chilli and thyme sweet potato gnocchi


Lemon, chilli and thyme sweet potato gnocchi (GF)

Lemon, chilli and thyme sweet potato gnocchi (GF)L

In my student days I used to enjoy a big bowl of comforting gnocchi. I don’t think I’ve eaten it since then to be honest because my husband has never been that keen on it, and hey, there’s not much going for you in a bowl of processed potato and white flour.

This is a really beautiful recipe. It’s not something that I would down as a whole bowl of sweet potato either, but matched with some fresh rocket, cherry tomatoes, and broccoli straight from our garden it’s a win-win. 🙂 Fresh lemon, chilli and thyme give it an extra zing of flavour and freshness too. We love this!

Might I just say, I have seen many recipes floating around for gluten free gnocchi where people choose “health” by using sweet potato and then throw in gluten free all purpose flour. Noooooooo. These recipes are swapping white potatoes for white potatoes. And maize. If you want to make the whole food swap, make it all the way by using a brown rice or buckwheat flour. You can also sub almond flour. Whatever you do, get into the gluten free whole food flours that don’t involve potato flour and maize as their bulk.


3 sweet potatoes

2 garlic cloves

1/2 cup brown rice flour

1/2 cup arrowroot flour (or tapioca)

1/4 cup nutritional yeast (optional)

2 tsp onion powder

1 tsp salt

Bake the sweet potatoes until soft, cool, remove skin and mash the potato flesh well.

Mash in garlic, nutritional yeast, salt and onion powder.

Mix the flours together and add in 1/4 cup at a time (you don’t want more flour than required. You only need enough to make the dough workable, too much will make the gnocchi tough).

Roll the gnocchi out into into “ropes” and cut into 1″, or bite sized, sections. Flatten slightly with a fork, or score each gnocchi 3 times with a knife (this helps flavours sink in).

Bring a large pot of salted water to the boil and place handfuls of gnocchi in at a time. When they surface to the top they are done (usually a few minutes). Pull the cooked ones out and place them aside until all the gnocchi are cooked.

It is up to you now what you do with the gnocchi: whether you toss it in a sauce base or otherwise.
I heated some oil and added in some minced garlic, chilli and thyme, then tossed the gnocchi and cherry tomatoes through with the juice of 1 lemon.

I then served it on a bed of fresh rocket with broccolini. Let me know how you go with it!


Author: Rah

3 thoughts on “Lemon, chilli and thyme sweet potato gnocchi

  1. What a lovely looking dish! I had a home-made gnocchi disaster a couple of years ago, but I really should pluck up the courage to try a recipe like yours.

    • Thank you Cindy. I have actually never made gnocchi before and found this surprisingly easy! From what I understand, the trick is to add the flour little by little so that you don’t get too much (making the gnocchi tough) or too little (too sticky). I hope it goes well for you, it was lovely!

  2. Gnocchi is one thing I miss since going gluten-free, and this looks like a great way to make it healthier. I love using brown rice flour for pie crusts, and this looks like another great use!

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