This recipe is grain free and vegan! Woohoo! The ingredients listed below make enough for 4 serves. Enjoy.


750g potatoes or sweet potatoes (I used potatoes)

250g flour (I used besan flour which is made from chickpeas so it was grain free)

Extra flour for rolling and kneading

Salt and pepper to taste

½ large red onion or 1 small red onion diced

2 cloves garlic crushed

4 or 5 basil leaves chopped finely

1 red capsicum diced

3 mushrooms sliced finely

1 tin of crushed tomatoes

Splash of red wine

1 carrot grated

1 zucchini grated

4 handfuls of spinach


Place potatoes with their skins on in a large pot of water. Place on stove and bring to the boil. It is important to boil the potatoes with their skins on to ensure they are dry. Once the skins start bursting the potatoes are cooked. Once cooked, drain the hot water from the potatoes, fill the pot with tap water and let the potatoes sit in the water until they are cool enough to handle. Then peel the skins off and put the skinless potatoes through a ricer or mash with a fork. Spread the mashed potatoes onto a tray and place into the fridge to chill or leave on the bench to cool. While the potatoes are cooling, put a large pot of water on the stove and bring to the boil. In a fry pan sauté the onion, garlic and basil over medium heat. Add the capsicum, mushrooms, tinned tomatoes, wine, carrot and zucchini. Simmer over medium heat. Once the potatoes are cool form them into a well and add flour, salt and pepper. Spread some flour on the bench start folding the flour through the potatoes by hand, kneading the mixture. You may need to add some more flour until the potato mixture doesn’t stick to your hands. Also add extra flour onto the bench as you knead to ensure it doesn’t stick. Roll the mixture into a log as thick as your finger – make sure the bench is covered in flour before you start rolling. Cut the log into 1cm pieces. Then use a gnocchi board, fork or grater (I used a fork – make sure you keep the utensil well floured so the gnocchi mixture doesn’t stick) and use your thumb to roll each piece of gnocchi off the fork in a flicking motion. You’ll get groves along the front and a dent in the back. The helps the sauce stick to the gnocchi but if you don’t have time don’t worry about this step. Cook the gnocchi in batches (unless you have a really large pot) in the pot of boiling water. To ensure the gnocchi doesn’t stick to the bottom of the pot, swirl the water with a fork as you drop the gnocchi in. When the gnocchi is cooked it will rise to the top. Drain the gnocchi and serve with the sauce. Garnish with spinach.

Let me know how you go! Did anybody make the recipe with sweet potato?

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