I love-love-love Italian flavours. Always have. I had gnocchi for the first time a couple of years ago (I know, I can’t believe it either) and it was the most delicious food I’d ever had. In a light garlic basil oil with sundried tomatoes, it tasted like heaven. Then and there I decided that I would somehow recreate it for myself, although I had no idea how it was made or what I had to do to make it gluten-free.
I’m really pleased with this recipe for yam gnocchi, not least because it is both gluten-free and vegan (hooray), but because it’s a delicious flavour pairing. I intended to serve the gnocchi with pesto alone and was making the balsamic mushrooms for another dish, then accidentally tried them in the same mouthful. I think you’ll agree the combination is perfect – the balsamic sweetness offsets the savoury pesto delicately and creates a beautifully rounded flavour.
Note: this yam gnocchi, due to its gluten-free and vegan nature is a little more delicate than the usual variety. When it cooks it may not look at though it has ‘set’ like regular gnocchi. Allow the pieces to drain for a moment and this will help them firm up. (Also, once you cover them in pesto you won’t care!)[amd-zlrecipe-recipe:67]
This recipe was republished with permission from Vancouver With Love.
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