It’s not often that you go to a restaurant and have the option of ordering gluten-free gnocchi, so I decided to take a crack at my own. Since we’re already halfway through October and it’s finally starting to feel like Fall, I wanted to mix in some comforting, seasonal flavors.

I modified a recipe that I found on pinchofyum to make it a little healthier and obviously gluten free. Recipe for my modified version below!

Ingredients:

1 sweet potato

1 cup whole milk ricotta cheese

1/4 cup Parmesan cheese

1 1/4 cup of gluten free all purpose flour

1 bunch broccolini

4 tablespoons butter

1/8 cup heavy cream

2 cloves of garlic

5-6 sage leave

1/8 cup of parmesan cheese

Directions:

1. Bake (or microwave) the sweet potato until soft. The oven will take about an hour.
2. Remove the skin and mix sweet potato with the ricotta and parmesan until soft. Knead in the flour 1/2 cup at a time. Add salt to taste.
3. Transfer dough to a floured work surface. Form into a loaf, break off smaller “slices”, roll and stretch into rope-ice shape. Cut into 1-inch segments and press gently with a fork on each side.
4. Add gnocchi to a pot of boiling water and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking.
5. Heat butter in a large skillet over medium heat. Add sage and garlic. Simmer for a few minutes and add chopped broccolini. Let the broccolini cook until tender, add gnocchi and pan-fry until golden brown. Add heavy cream and parmesan cheese (the sauce should coat the gnocchi and broccolini very lightly). Season with salt.

Enjoy!