AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
Sweet Potato Gnocchi is easy to make with only 2 ingredients, white sweet potato and cassava flour, its that easy. The gnocchi is so delicious that it melts in your mouth.
I have Hashimotos Thyroid disease and is the main reason I came up with this recipe. But even if you don’t have autoimmune issues, this is still a great tasting recipe that is simple and super healthy that is Gluten Free, Diary Free, Egg Free, Nut Free and No Processed Sugar.
AIP: What is it?
If you are interested in learning more about Hashimoto’s disease, please visit my About Me page. In short, if you eat certain foods, your immune system will attack your thyroid gland, which can result in a variety of symptoms and problems, including fatigue, low energy, brain fog, anxiety, sleep apnea, and constant coldness.
Regrettably, before eating healthy led me down this route, I experienced all of the symptoms stated at once and simultaneously for years.
Reduced stomach inflammation and difficulties with auto-immune illnesses can be achieved by following the AIP (Auto Immune Protocol).
Why consume organic food?
I changed to eating organic foods to help with all of the problems I was having with Hashimoto’s, but I would advise everyone to do the same.
I strive to make everything from scratch and eat clean cuisine that contains few to no chemicals and hardly any processed food.
Eating typical food from the grocery store or even farmers markets and not knowing what chemicals are sprayed on your food can have a serious negative impact on your health, especially if you already have medical conditions like an auto-immune disease.
Food that is organic is fresher, contains more antioxidants and nutrients, and lasts less time because there are no additives in it to extend its shelf life.
The alternative is to use appropriate gardening methods, such as organic farming, to grow your own food without using any chemicals, such as companion planting.
Where do gnocchi originate?
The chilly climate of Northern Italy, where grains should not be grown, is where gnocchi originates.
In the first century AD, Marcus Gavius Apicius of Rome invented the first gnocchi by frying semolina flour with honey and black pepper sauce.
Gnocchi are they vegan?
This gnocchi recipe deviates from the norm because it doesn’t call for eggs, making it vegan-friendly.
There are no fillers or preservatives.
Can you freeze gnocchi?
Uncooked gnocchi that has been formed can be frozen.
Keep the gnocchi flat in the freezer by placing them on a plate or baking sheet in a single layer.
It should completely freeze in three hours or such.
Put it in a glass container once it has frozen.
How should gnocchi be cooked?
I always boil the water for my gnocchi before adding it to the sauce.
Potato is less effective than sweet potato.
Delicious homemade gnocchi melts in your mouth.
The purpose of using tapioca flour
The starch from cassava, known as tapioca flour, is used to lighten baked goods like biscuits and cakes while also thickening soups and gravies.
I utilise the Amazon products listed below; by using these links to make your purchases, you not only help support my website but also allow me to keep creating recipes.
You use cassava flour for what purpose?
Similar to a tropical potato that has been dried and crushed into flour is cassava.
The use of cassava flour has not caused me any issues.
I frequently use it to make pizza bases, wraps, pancakes, doughnuts, doughnut holes, and a variety of other recipes.
• Paleo and vegan; compliant with the auto immune protocol; free of wheat, grains, and gluten; free of GMOs; free of eggs; free of dairy; free of yeast; free of soy; and free of nuts.
Why do you use a can of coconut milk?
I use the Native Forest Coconut milk depicted below since it contains filtered water and I generally avoid goods that contain only water (which can have chlorine or fluoride).
Because there are only two ingredients and nothing else is added, it is ideal for those following the AIP or Paleo diets.
No additional oils; Certified Organic; Vegan; No thickeners or gums; No preservatives or colours.
If you don’t use coconut cream or milk from a can, your sauce won’t be creamy.
The sauce will still work if you use just water or a lighter coconut milk, but it won’t be as creamy or, in my view, as pleasant.
Why do you use Compostable Cling Wrap?
I use Compostic Home compostable cling wrap or beeswax covering to wrap leftover gnocchi and sauce.
This cling wrap is created from sugar cane, a sustainable resource, and contains 50% plants.
This particular cling wrap leaves behind less carbon.
It is BPA-free and safe to use in the freezer and microwave.
Packaging for Sugar Wrap is 100% recyclable and contains 70% recycled material.
Why do you use Beeswax?
Additionally, I cover leftover food in bowls and on plates with Bees Wax Wraps.
They are reusable and a superior option to using plastic only once before discarding it in the trash, where it ends up in a landfill and never decomposes.
Because Bees Wax Wraps are biodegradable, the protective wax eventually disintegrates in nature.
They are more environmentally friendly and have a longer lifespan.
They come in many shapes and sizes, ranging from small to enormous, and they are simple to use—you simply place one on a bowl, fold over the corners to make it fit, and it returns to its flat state.
Let’s get going on the Gnocchi….
Cut up the sweet potato and cook in the oven for 1 hour at 160°C/320°F. Let the sweet potato cool down and then you can mash until smooth and not lumpy.
Cut up the carrot first into whatever size you like, I cut mine up as small as possible because it takes less time to cook. The bigger you cut them the longer it will take to cook.
Cut up the onion and garlic next and add to the carrot in a frying pan with some oil. Cook for 5 minutes then cut up the sage and spinach and add to the frying pan.
Now add the coconut milk and water then heat on a medium heat until it starts to boil then turn down to a low heat.
Now you can add the arrowroot flour and tapioca flour which will thicken the sauce. As soon as the sauce thickens enough take off the heat.
Mash the sweet potato until smooth.
Add 1 cup of the cassava flour to the sweet potato and mix.
Keep adding 2 tbsp of cassava flour to the mixture and mix until it forms a dough and you can combine into a ball without it being too sticky
Spilt into 3 balls then roll into logs and cut into 1cm pieces.
Boil the water with 1tsp of salt, then cook in small batches until they float to the top.
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
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Equipment
- 1 fry pan
Ingredients
- 1 Carrot sauce
- 1 Onion sauce
- ½ Sage chopped
- 2 Garlic Cloves sauce
- 1 cup Spinach sauce
- 4 tbsp Tapioca flour sauce
- ½ tsp Salt sauce
- ¼ tsp Pepper omit for AIP
- ½ cup Coconut Milk can sauce
- ½ cup Water sauce
- 3 tbsp Arrowroot flour sauce
- 1 tsp Salt Gnocchi
- 1½ cups Cassava flour Gnocchi
- 2 large Sweet Potato Gnocchi
Instructions
Sauce
- Make sure you cook the sweet potato in the oven first as that takes the longest, look below at the Gnocchi instructions.
- Cut up the onion and place in a frying pan on medium heat with a tbsp of extra virgin olive oil.
- Cook for about 2 minutes then chop up the garlic and add to the pan.
- Cut up the carrot first into whatever size you like, I cut mine up as small as possible as the bigger you cut them the longer it will take to cook. Add to the pan.
- Now add the coconut milk and water then heat on a medium heat until it starts to boil then turn down to a low heat.
- Cook for about 10 minutes on low heat until the carrots have softened.
- Cut up the sage and spinach and add to the frying pan.
- Now you can add the arrowroot flour and tapioca flour which will thicken the sauce. As soon as the sauce thickens enough take off the heat, it should be less than a minute.
Gnocchi
- Cut up the sweet potato but leave the skin on, they can be larger pieces, cook in the oven for 1 hour at 160°C/320°F.
- You can steam the potato's if you are in a rush but you will probably need more cassava flour as they will pick up more moisture.
- Take the skin off the sweet potato, just use a spoon to scrape out the soft part from the skin.
- Mash the sweet potato until smooth, or blend the sweet potato with a hand blender.
- Add 1 cup of the cassava flour to the sweet potato and mix.
- Keep adding 2 tbsp of cassava flour to the mixture and mix until it forms a dough and you can combine into a ball without it being too sticky
- Spilt into 3 balls then roll into logs and cut into 1cm pieces.
- Boil the water with 1tsp of salt, then cook in small batches until they float to the top.
Propagation Of Plants
Simple and delicious, the creamy sauce was awesome