Grain-Free Sweet Potato Gnocchi with Garlicky Mushrooms

Ingredients

For the Gnocchi

• 2 medium sweet potatoes, roasted and mashed

• 1 ½ cups almond flour (or other nut flour)

• 1 large egg

• 1/2 tsp salt

• 1/4 tsp nutmeg (optional)

For the Mushroom Sauce

• 2 tbsp olive oil or butter

• 3 cups mushrooms, sliced (cremini, button, or a mix)

• 3 garlic cloves, minced

• 1/2 cup vegetable or chicken broth

• 1/4 cup heavy cream or coconut cream (optional)

• Salt & pepper, to taste

• Fresh parsley, chopped, for garnish

Instructions

1. Make the gnocchi:

   • Roast sweet potatoes until tender, peel, and mash.

   • Mix mashed sweet potatoes with almond flour, egg, salt, and nutmeg to form a dough. It should be slightly sticky but manageable.

   • Roll dough into ropes, about 1-inch thick, and cut into 1-inch pieces. Optional: press with a fork to create grooves.

2. Cook gnocchi:

   • Bring a large pot of salted water to boil. Drop gnocchi in batches. They’re done when they float (about 2–3 minutes). Remove with a slotted spoon.

3. Prepare mushroom sauce:

   • In a skillet, heat olive oil or butter over medium heat. Sauté mushrooms until golden and tender, 5–7 minutes. Add garlic and cook 1 minute until fragrant.

   • Pour in broth (and cream if using), simmer 2–3 minutes until slightly thickened. Season with salt and pepper.

4. Combine & serve:

   • Add cooked gnocchi to the skillet and toss gently to coat in the sauce.

   • Garnish with fresh parsley and serve immediately.