Gluten Free Yam Gnocchi, 3 Tasty Recipes in 1

I am so excited with how this gluten free yam gnocchi turned out!  There will be some traditionalists out there that will curse this recipe but hear me out!  There are celiacs out there that enjoy pasta too am I right?  This recipe uses steamed yams, rice flour, an egg, and some salt and pepper.  Pretty basic recipe that can be turned into so many things!  This post showcases a tasty breakfast scramble, a gnocchi carbonara that’s cheesy and bacony, and a cinnamon dessert gnocchi covered in roasted maple apples.  It’s all healthy!!  Can you believe it??

So Heather and I have been signed up for Big Brothers Big Sisters for a little over 5 months now, and we are both having a great time with out Littles!  My little brothers name is Eric, and he wanted to learn how to cook.  On top of teaching him some knife skills (he’s 11 but actually did really well!  He didn’t cut himself!) he wanted to learn how to cook pasta.  He’s never had fresh pasta before, and gnocchi was perfect!  It’s one of those pasta dishes that takes a lot of care and attention, and Eric had a lot of fun doing it!

We made a traditional, full gluten gnocchi carbonara, but I wanted to experiment with this gluten free yam gnocchi recipe, and I am really happy with the way it turned out!  This gnocchi is definitely not the same as the traditional kind.  First off, it’s much more fragile.  There isn’t nearly as much elasticity with the gluten free yam gnocchi, so it as to be rolled carefully.  Second, I froze the gnocchi in the freezer.  This makes it easier to handle when it comes to cooking the pasta.

When cooking this gluten free yam gnocchi, make sure to not overfill the pot of boiling water.  Frozen pasta will cool down the water and turn the gnocchi gummy…..not good!  I’m also obsessed with browning the gnocchi in a pan to develop the flavor, it just tastes so much better!

The first recipe is a simple breakfast scramble with lots of healthy veggies, and two poached eggs.  It’s all about the caramelization baby!  Crispy gluten free yam gnocchi, sauteed with mushrooms, kale, and zucchini sop up the yolks of those eggs and boom, healthy addicting breakfast!  If you would like some pointers on cooking the perfect eggs, check out my Ultimate Fall Breakfast Scramble recipe!

The second course of this post is a creamy and bacony (not a word I know) gnocchi carbonara.  I mean, does it get any better than a creamy Parmesan garlic sauce, salty bacon, and bright green broccoli?  The answer is no.  Eric had the traditional gnocchi served this was and he was a huge fan!

Lets not forget dessert!  The third course is an apple cinnamon gnocchi with roasted apples.  It’s something simple that I thought worked really well with the yams.  These basically taste like beignets with apples, or gnocchi apple pie.  It doesn’t matter….It’s all delicious!

5 from 18 votes

Print

Servings: 4 people

Ingredients

Gluten Free Yam Gnocchi Mix

• 3 cups steamed yams
• 3 cups brown rice flour
• 2 eggs, large
• 1 pinch of salt

Gnocchi Breakfast Scramble

• 1 cup gluten free yam gnocchi
• 3 mushrooms, sliced
• 1/2 cup sliced zucchini
• 1/4 cup baby kale
• 2 eggs, large

Gnocchi Carbonara

• 1 cup gluten free yam gnocchi
• 1/2 cup broccoli florettes
• 3 strips bacon, cooked and sliced. Keep the fat for cooking!
• 2 Tbsp grated Parmesan cheese
• 1/4 cup whipping cream 35%
• 1 clove garlic, sliced

Cinnamon Gnocchi with Roasted Apples

• 1 cup gluten free yam gnocchi
• 1/2 spartan apple, diced
• 2 Tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp coconut palm sugar

Instructions

Yam Gnocchi Mix

1. peel, cut, and steam the yams until easily mashed.  Mash and cool down.  Mix together with the flour, eggs and salt.  the consistency should be similar to a dough.  Transfer to a floured counter and knead to mix everything further.  This dough is a bit more fragile than traditional gnocchi dough so be careful!

2. Cut gnocchi into even pieces and roll out thin "snakes" the thickness should be about the size of your thumb.  Cut equal sized "pillows" and transfar to a floured baking tray.  Freeze for a half hour.  To cook the gnocchi simply add to a pot of boiling salted water and cook for 2-3 minutes, or until they float to the top.  Make sure not to over fill the pot as this will cool the water and make the pasta gummy.  Gross!

Gnocchi Breakfast Scramble

1. Cook the gnocchi in the boiling water and strain well.  Transfer to a hot pan with vegetable oil, and add all of the vegetables.  Cook until well caramelized, add in the kale, and transfer to a bowl.  Cook the eggs however you like, but poached, over easy, or sunny side up would be best.  Gotta have the yolk!

Gnocchi Carbonara

1. Cook the gnocchi in the boiling water and strain well.  Transfer to a hot pan with the left over bacon fat and add the garlic and broccoli.  Cook until the broccoli is soft and then add in the cream and Parmesan.  Cook until the sauce thickens.  Top with crispy bacon and more cheese.  So good!

Cinnamon Gnocchi with Roasted Apples

1. Take the cooked and strained gnocchi and add it to a hot pan with vegetable oil.  Cook until nice and caramelized and transfer to a bowl for tossing.  Add in the cinnamon and coconut palm sugar and set aside.  Add the diced apples to the pan with the maple syrup, and a Tbsp of water.  Cook until the apples are soft and the sauce is nice and sticky.  Top the gnocchi with the apples and dig in!

You may also like :

White Bean Minestrone Soup

Coconut Cranberry White Chocolate Muffins

Pumpkin Cheesecake Bombs

Simple Healthy Sous Vide Steak Frites