Normally, I’m all about using spiralized veggies as the main event.
However, just like you’d add a little salad to the side of a burger, sometimes spiralized veggies can be used as a filling garnish or an ample side.
Case in point: these gnocchi topped with a mound of zucchini noodles.
The gnocchi here is homemade. Now, I don’t think that a gluten-free gnocchi can ever be quite as good as proper, starchy gnocchi, but this homemade gluten-free gnocchi comes close.
Typically, I’ll use coconut flour for baked goods to add a hint of coconut flavor. Here, I use the coconut flour to bring out the sweetness in the sweet potato used in this gnocchi. The coconut flour also adds a healthy, strong dose of fiber, which helps keep you fuller, longer.
The gnocchi is made up of a few simple ingredients – tapioca flour, almond flour, egg, a pinch of salt, and mashed sweet potatoes. The color of the gnocchi is a lustrous orange that pairs beautiful with the red pomodoro sauce (I used Victoria’s Organic Pomodoro Sauce) and crunchy green zucchini.
After the gnocchi is made, I chill it a bit and then sear in some olive oil to let that sweetness from the coconut flour really shine through and soak up the flavors from the olive oil. It’s a “finishing touch” that goes a long way!
Speaking of the zucchini – it’s raw! The zucchini is tossed with the warm sauce so that it slightly softens but still maintains a crunch, which lightens up this pasta dish.
If you don’t like raw zucchini, you could easily cook the zucchini noodles, but I love the crunch here – it complements the fluffiness of the gnocchi.
Also, if you don’t feel like making your own gnocchi, cook your favorite brand and top it with the zucchini and pomodoro sauce. Garnish with Parmesan and voila, a double pasta meal without the traditional pasta!
Note: While this post was sponsored by Bob’s Red Mill, all opinions are my own, always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Homemade Gluten-Free Gnocchi with Pomodoro Zucchini Pasta
- For the gnocchi:*
- 1 pound sweet potato about 1 large sweet potato or 3 cups cubed sweet potato
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 egg
- 1/4 teaspoon salt
- For the rest:
- 1 cup pomodoro sauce I use Victoria’s Pomodoro Sauce
- 3-4 teaspoons extra virgin olive oil
- 1 large zucchini
- 1/4 cup grated parmesan cheese or more to garnish
- *If you don’t want to make your own gnocchi buy your favorite brand in the store – 4 servings worth to complete this recipe.
- Bring a medium pot filled halfway with water and a pinch of salt to a boil. While waiting for the water to boil, peel the sweet potatoes and chop them into cubes. Once boiling, add the sweet potatoes and cook until soft (when easily pierced with a fork like butter, they’re ready.) Drain into a colander and then transfer to a large bowl.
- With the back of a fork or potato masher, mash the sweet potatoes. Add in the almond, tapioca, and coconut flour and egg and salt. Mix well to combine.
- Bring water to a boil in the same medium pot again. Meanwhile, place a shallow baking dish or piece of parchment paper near your workspace. Roll the dough into balls (about 1 inch) and then shape into mini-logs and place on the parchment paper and baking dish. Using your fork, make that gnocchi indent! You can also make long logs out of the mixture and separate into 1” pieces with a knife and then make the indent.
- Place the tomato basil sauce in a medium pot over medium-high heat and bring to a simmer. Once simmering, reduce heat to low and keep warm until ready to use at the end of the recipe.
- Once water is boiling, drop the gnocchi bites into the water. The gnocchi is done once it floats to the top and stays there, which takes about 2 minutes. Remove with a slotted spoon and set aside on a plate or on the same parchment paper or baking dish. Work in batches until all the gnocchi is cooked. Freeze what you’re not going to use (for this recipe, 24 gnocchis) and place what you are going to use in the refrigerator to cool for 5 minutes.
- Heat 1 teaspoon of the oil in a large skillet over medium heat and once the oil is shimmering, add in the gnocchi and cook for 2 minutes on the top and bottom. Cook in batches until all 24 gnocchis are cooked.
- While gnocchi cooks, spiralize the zucchini with Blade D. Trim the noodles with kitchen shears.
- Place half of the tomato sauce in a large bowl and toss with the zucchini noodles. Pour the rest of the tomato sauce on top of the plates with the gnocchi and then top each with the dressed zucchini noodles. Top with parmesan cheese to garnish. Serve immediately.