Whole30 Tomato Gnocchi
Discover a cozy comfort food classic with a healthy twist in this Whole30 Tomato Gnocchi recipe! Made with naturally sweet and creamy mashed sweet potatoes, almond flour, and arrowroot starch, these tender gnocchi are entirely grain-free, dairy-free, and compliant with Whole30 guidelines. Paired with a simple yet flavorful garlic-infused tomato sauce that’s seasoned with dried herbs like basil and oregano, this meal delivers wholesome Italian-inspired goodness without compromising your diet goals. The recipe is straightforward and easy to prepare in under an hour, making it perfect for a weeknight delight or a special treat. Serve the gnocchi warm with a sprinkle of fresh basil for an enticing finish—perfect for anyone craving a comforting yet nutrient-dense dish.
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Recipe Information
Ingredients
- 2 pieces Sweet potatoes (large)
- 1.5 cups Almond flour
- 0.5 cups Arrowroot starch
- 1 large Egg
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 14 ounces Crushed tomatoes (unsweetened, canned)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh basil (for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pierce the sweet potatoes several times with a fork and place them on the prepared baking sheet. Bake for 40-50 minutes, or until the potatoes are soft and easily pierced with a knife. Allow them to cool slightly.
Once cooled, peel the sweet potatoes and mash them in a large bowl until smooth. Measure out 1.5 cups of mashed sweet potato and set aside.
To the mashed sweet potato, add the almond flour, arrowroot starch, egg, and salt. Mix until a soft dough forms. If the dough feels too sticky, add a bit more arrowroot starch, 1 tablespoon at a time.
Lightly dust a clean surface with arrowroot starch. Divide the dough into 4 portions and roll each portion into a rope about 1/2-inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
Bring a large pot of water to a boil and add a pinch of salt. Working in batches, drop the gnocchi into the boiling water. They’re done when they float to the surface (about 2-3 minutes). Use a slotted spoon to transfer the cooked gnocchi to a plate and set aside.
To make the tomato sauce, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
Add the cooked gnocchi to the skillet with the tomato sauce and gently toss to coat.
Serve warm, garnished with fresh basil if desired. Enjoy your Whole30-compliant tomato gnocchi!
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 27.6 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 614 mg | 47% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2529 mg | 54% | |
*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.
