Whole30 Gnocchi with Tomato Sauce
Elevate your Whole30 meal plan with this irresistible Whole30 Gnocchi with Tomato Sauce—a creative spin on classic Italian comfort food! Made with nutrient-packed sweet potatoes, cassava flour, and arrowroot starch, these pillowy gnocchi are grain-free, dairy-free, and completely compliant with Whole30 guidelines. Pair them with a robust homemade tomato sauce infused with fresh garlic, basil, and oregano for a dish that's bursting with bold, Mediterranean-inspired flavors. Perfectly tender and satisfying, this recipe caters to clean-eating enthusiasts while delighting the taste buds of any gnocchi lover. Ready in just over an hour, this wholesome dish is ideal for a family dinner or a cozy night in. Garnish with fresh basil for a pop of color and serve piping hot for a meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1.5 cups cassava flour
- 0.5 cup arrowroot starch
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 28 ounces canned crushed tomatoes
- 0.5 cup, chopped basil leaves
- 1 teaspoon oregano
- 0.5 teaspoon black pepper
- 2 tablespoons water
Instructions
Preheat the oven to 400°F (200°C).
Pierce the sweet potatoes several times with a fork and bake for about 45 minutes, or until tender.
Remove the sweet potatoes from the oven and allow them to cool. Once cooled, scoop out the flesh and mash it until smooth.
In a large mixing bowl, combine the mashed sweet potatoes, cassava flour, arrowroot starch, and salt. Mix until a dough forms.
Divide the dough into four equal parts. Roll each piece into a long rope about 1/2 inch in diameter.
Cut the ropes into 1-inch pieces to form the gnocchi. Optional: Use a fork to press lightly into each piece to create the classic ridges.
Fill a large pot with water and bring it to a boil. Add a pinch of salt.
Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, chopped basil, oregano, and black pepper. Reduce the heat and let it simmer for about 20 minutes.
Once the water is boiling, add the gnocchi in batches. Cook until they rise to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
Once the sauce is ready, adjust the seasoning with additional salt and pepper if needed.
Serve the gnocchi hot, topped with the tomato sauce. Garnish with additional basil if desired.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3586 mg | 156% | |
| Total Carbohydrate | 393.4 g | 143% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 63.1 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3476 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
