Gluten-free Pasta dinner: Sweet Potato Basil Quinoa Gnocchi

Who doesn’t love a good ol’ simple pasta recipe?  We have our old standbys like spaghetti and meatballs, but I want to go outside of the box. How you might ask? Well first of all, instead of using processed refined flour, I chose to use quinoa flour.  I added some sweet tater (because who doesn’t love them) and some basil and called it a day (a delicious day).  So easy and fail-proof (at least I think so), it can be your go-to pasta dinner.  Throw on some all-natural pasta sauce, and BANG, you just made the best gluten -free pasta EVER created! Sweet Potato Basil Quinoa Gnocchi

• 3/4 cup quinoa flour (or 3/4 cup quinoa pulverized)
• 1 cooked sweet potato, peeled
• 1 egg (or flax egg for vegan)
• 2 Tbsp. tapioca starch (or corn starch)
• 2 Tbsp. fresh chopped basil (or dried)

1.  Using your hands, mix all ingredients together until a dough ball forms.  
2. Divide dough into 6 equal sized balls.  
3. Roll each ball into little logs about 1/2 inch thick.
4. Cut each log into about 8 equal sized pieces and press each with a fork, until a mark is visible. 
5. Bring a pot of water to a boil.
6. Add gnocchi to boiling water, let cook until gnocchi floats to the top.
7. Remove from water and let cool.
8. Top with your favorite pasta sauce or eat plain.
9. Enjoy!

  Health Benefits

• Fiber
• Gluten-free
• Vegan
• Vegetarian
• Dairy-free
• 100% clean
• No preservatives
• No added sugar
• Paleo
• Dairy-free
• Vitamins
• Minerals
• Antioxidants