That title is quite the tongue twister, isn’t it! I love me some gnocchi!!  I do love it made with russet or just good ol baking potatoes, but I love it even more when it’s made with sweet potato!  I make a big batch of the dough and cook half and freeze the other half for later gnocchi making! So be prepared, this is a large recipe!  Cut ingredients in half if you’d prefer.

Italian food really is wonderful. It’s filling, comforting and as is with most of my recipes, simple to make! Well, this dish anyways; there’s definitely some complex Italian dishes out there!

The amount of sauce you put on it is up to you, but this time, I decided to put a lot as I had to use up the coconut milk!! Normally, I wouldn’t use as much! This dish will take you just under an hour to make! Short and sweet, here we go!

SWEET POTATO GNOCCHI WITH A COCONUT GARLIC THYME SAUCE

Ingredients:

For gnocchi:

• 4 C sweet potato (pre-boiled & mashed)
• 2 1/2 C all-purpose gluten free flour
• 1 Tbsp olive oil for mix, 1/2 Tbsp for later frying
• 2 tsp sea salt
• 1/4 C chopped walnut pieces
• cilantro for garnish
• ground black pepper

For sauce:

• 1 Tbsp olive oil
• 1/4 C ground/dried thyme
• 1 1/2 C coconut milk
• 1 Tbsp minced garlic
• 1 Tbsp cornstarch (mix with water prior to make a slurry)
• 2 tsp sea salt

Directions

1. In a large bowl, add mashed potatoes, flour, salt and oil. 
2. Mix and then knead (I just use my hands!) until the flour has been absorbed by the potato and it’s everything is blended. It’ll stick to your hands, but once it starts forming a dough like consistency, it’s ready!
3. Add some extra flour on to a countertop and set the dough onto it. This is when I cut it in half and freeze half it for later.  Divide remainder into smaller parts (I usually make 4-6 parts if making the whole batch).
4. One by one, take the cut dough and roll it out into a sausage shape. 
5. Slice pieces off, roughly an inch long, using a sharp knife.
6. I form little pillow shapes with my hands, set into a bowl waiting nearby and lightly flour. Continue with the remainder of the dough.
7. In a large pot of water, boil about 6 C of water. 
8. Once boiling, I add about 1/2 of prepared gnocchi to the water. 
9. After a few minutes, the gnocchi will start to float to the top; that’s when you can remove them with a strainer and add the rest. 
10. To make the sauce: in a sauce pan, on medium heat, add oil & minced garlic to cook for a few minutes. Then add the thyme. Mix well. 
11. After a few minutes (stirring frequently), add coconut milk, salt and your cornstarch slurry. Turn the burner down to medium-low and continue to stir for another 4 or 5 minutes, or until sauce thickens. Turn burner off and set aside.
12. In a frying pan, add oil.  Add gnocchi and cook until they start to get crispy and brown up. Make sure you stir so each side gets the nice crispy outer layer. 
13. When all gnocchi are cooked, you can pour in the sauce and mix well. Or you can add gnocchi to your plate and pour a bit of sauce overtop. All depending on how saucy you feel that day.
14. Top with walnut pieces, cilantro and some fresh ground pepper.
15. Enjoy!

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