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Gluten Free Sweet Potato Gnocchi With Summer Black Truffles

Slofoodgroup Team August 21, 2023

We know summer isn’t over yet and some folks get quite perturbed when those fall flavors start emerging too soon, but this comforting dish teeters on the cusp of summer and fall cuisine, so we thought we could slip the sweet potatoes and nutmeg in a tad early this year. After all we’re using summer truffles to raise the superiority of this gnocchi.

We Used Truffles Three Ways In This Twist On Classic Gnocchi

Truffles are used three different ways in this dish—blended into the pesto, mixed into the gnocchi dough, and as a flavorful garnish. The gnocchi itself is pillowy soft, sweet, and earthy, which is beautifully complimented with a refreshing truffle/sage pesto. The cashew cream marries into the sauce, cutting the acid, and balancing the entire dish. This might just become your new favorite recipe for entertaining!

Truffle Infused Sweet Potato Gnocchi With Truffle Sage Pesto and Cashew Cream


For the cashew cream:

  • ¼ cup avocado oil
  • 1 ½ tablespoon white balsamic vinegar
  • ½ teaspoon cream of tarter
  • 1 cup raw cashews

For the pesto:

  • ½ cup fresh culinary sage
  • 4 large cloves of garlic
  • ⅔ cup fresh basil
  • ¼ cup toasted pine nuts
  • ⅓ cup extra virgin olive oil
  • 1 black summer truffle
  • 3 tablespoons lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ½ cup Pecorino Romano cheese
  • ½ teaspoon nutmeg

For the gnocchi:

  • 2 large white sweet potatoes
  • 2 cups gluten free all purpose flour, plus more for rolling surface
  • 1 teaspoon sea salt
  • 1 large egg
  • 1 egg yolk
  • 1 black summer truffle, grated
  • 1 tablespoon olive oil

Optional for assembly:


For the cashew cream:

  1. Soak your cashews in water for at least 2 hours (or even overnight)
  2. Drain the water, reserving ⅔ cup.
  3. Blend together the cashews, avocado oil, cream of tarter, ⅔ cup water, and white balsamic vinegar.
  4. Set aside

For the pesto:

  1. Use a food processor to blend together the garlic, truffle, basil, and sage.
  2. Add in the lemon juice pine nuts and continue blending.
  3. Slowly drizzle in the olive oil and sprinkle in the cheese while blending continuously.
  4. Sprinkle in the salt, pepper, and nutmeg and pulse to incorporate.
  5. Set aside.

For the gnocchi:

  1. Use a fork to poke a few holes in your sweet potatoes. Wrap your them in foil and place in an oven that has been preheated to 400. Bake for 30 minutes.
  2. Meanwhile, soak the minced truffle in a tablespoon of olive oil that has been warmed slightly, set aside.
  3. Remove your potatoes from the oven and dispose of the foil. Cut them in half and allow to cool.
  4. Meanwhile, whisk your egg, egg yolk, olive oil/truffle mixture, and salt together. salt.
  5. Mash the sweet potatoes and stir them into the egg mixture.
  6. Add the white rice flower and potato starch a little at a time until a thick dough forms.
  7. Use more rice flour to flour a surface and add the dough to the surface. Cut into 4 even pieces. Roll each piece into a ¾-inch “snakes”.Cut each “snake” into 1-inch pieces.
  8. Gently press each section of pasta against the backside of the prongs of a fork and roll them to create indentations
  9. Bring a pot of salted water to a boil and drop your gnocchi in. When the pasta rises to the top, it is indicating that it is nearly cooked through. Allow them to sit in the boiling water for about 1 more minute to ensure they aren’t doughy in the middle and use a skimming spoon to remove them.

To assemble:

  1. Gently toss your pasta in the pesto and serve into pasta bowls.
  2. Drizzle the cashew cream on top and add a sprinkling of cheese and additional shaved truffle. Top with fried sage.