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Sweet Potato & Nettle Gnocchi with Simple Tomato Sauce | Low or Gluten-Free, Dairy-Free

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Learn how to make your own gnocchi with a healthy twist. Sweet potato and nettle gnocchi with simple tomato sauce that will please the whole family

Ingredients

  • 2 large organic potatoes (white or yellow flesh), peeled
  • 1 large organic sweet potato peeled
  • a big bunch of fresh nettle (use as much as you'd like, I had a huge pile)
  • 2 organic free-range egg yolks (keep the whites for another use, except for GF option)
  • 2 cups spelt flour Gluten-free option: use brown rice flour and use the whole eggs

Tomato Sauce

  • 796 ml diced organic tomatoes 1 large can
  • 1 large onion minced
  • 4 garlic cloves minced
  • 1/4 cup fresh oregano or 2 Tbsp dry oregano
  • 1/4 cup rice milk
  • 1/8 tsp ground pepper
  • 1/2 tsp sea salt
  • extra-virgin olive oil for cooking

Toppings

  • 1/4 cup raw walnuts quickly toasted in a hot, dry, pan
  • 1/4 cup cheese of choice (vegan or organic dairy)

Instructions

  1. Cut the potatoes and cook them in boiling water until fork-tender (approx. 15-20 minutes), and drain completely.
  2. Cook the nettle in boiling water for 8-10 minutes, drain really well.
  3. While the potatoes and nettle are cooking, in a large pan over medium heat, sauté the onion with olive oil until nicely golden, about 4-5 minutes, then add the garlic and oregano, and cook for another 1-2 minutes, stirring often. Add the can of tomatoes, and cream and cook for another 5 minutes to reduce a bit, then turn heat to low.
  4. Put the potatoes and cooked nettle in a bowl and mash until really well mixed (alternatively, you could put everything in a food processor). Add the 2 egg yolks, mix. Add the flour 1/2 cup at a time, and mix until it's not sticky anymore. You will have to use your hands in the end.
  5. Put a large pot of spring or filtered water to boil. Add a generous amount of salt.
  6. Divide the dough into 6 or 8, roll the dough on a floured surface (you can make it as big or small as you want), and cut pieces with a knife.
  7. Put into the large pot of boiling water. They will sink to the bottom, once they all float to the surface, cook for an additional 30-45 seconds.
  8. Drain, and serve immediately with the sauce on top, grated cheese (either dairy or vegan) and toasted walnuts

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 597kcal | Fat: 18g | Saturated fat: 3g | Cholesterol: 86mg | Sodium: 484mg | Potassium: 1373mg | Carbohydrates: 87g | Fiber: 22g | Sugar: 8g | Protein: 22g | Vitamin A: 6850% | Vitamin C: 34.4% | Calcium: 685% | Iron: 11.8%