sweet potato gnocchi with garlic zucchini

so, this is what i cooked on sunday night. it’s a little while ago, i know, but it was fun.

sweet potato gnocchi with garlic zucchini



  • 1 orange sweet potato
  • 2 medium potatos
  • 300 g gluten-free plain flour
  • 1 egg
  • 2 zucchinis, cut into half rounds
  • 3 cloves of garlic, cut into tiny pieces
  • 1 tbs vegetable oil
  • 2 tbs olive oil


  1. peel potatos (and sweet potato) . cut into roughly even pieces.
  2. bring a large saucepan of water to the boil. drop in the potatos. cook for about 10 minutes or until soft through (but not falling apart).
  3. drain the potatos and allow to cool.
  4. when cool, grate the potatos with a small teeth size. alternatively you could mash or put the potatos through a ricer. you can grate this directly onto your working surface, i.e. a bench.
  5. add flour to the grated potatos (straight on the bench). use your hands to bring the flour, egg and potato together to form a smooth dough.
  6. take a small part of the dough. roll it into a thick snake and cut into gnocchi sized pieces. round with your hands and indent with a fork. use extra flour if necessary. place gnocchi on a a few large trays.IMG_7769
  7. meanwhile, make zucchini topping. roast zucchinis in a 200 degree (C) oven for about 7 minutes.
  8. in a small saucepan, heat vegetable oil and add garlic. cook for a minute or two. remove from heat and add olive oil. toss through zucchini.
  9. when everything else is ready, bring a large saucepan of water to the boil. add gnocchi one tray at a time. add they rise to the surface scoop them off and place into serving bowls. pour over zucchini topping. add grated parmesan cheese if desired.

hope you enjoy!


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