It is that time of the year,
Time seems to be moving in double time as we get ready for the holidays, setting up our decorations, buying and wrapping gifts, celebrating birthdays.  December is just a blur most years.

Even in the midst of crazy celebrations, Dinner needs to happen daily.
For most gluten free people the ability to go grab take out is difficult, in Bellingham it's almost impossible.   

We have a group of go to favorite restaurants, but even those favorites can have cross contamination.
No matter how much we would like to enjoy a quick meal,  being safe and healthy is important.
So we limit the restaurant meals to once or twice a month, and I create quick and easy meals that make the family so very happy. 

This is one of our favorites.
It makes my family so happy to come home, boil a pot of water, and have dinner in 15 minutes.

I tend to mix the dough up before I leave to work in the morning. It only takes a few minutes to do.   Bonus,  it allows a long long refrigerator rest before forming the pieces.

When I get home, the dough comes out of the fridge to warm.
Water fills the pot and goes on the stove to boil, while I go change into comfy clothes.

A few quick minutes rolling handfuls of dough in sweet rice flour, then slicing them into inch long pieces.
And into the water they go, to bubble and cook till the float and just a few minutes more.
A really quick toss in melted butter and sage to finish.
Dinner in 15 minutes once we get home.

Gluten Free Sweet Potato Gnocchi-Dairy Free

By Dr. Jean Layton
November 18, 2015
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 6 side dish servings
Equipment: stockpot, saucepan, cutting board, flat strainer or perforated spoon
Ingredients:
1 tablespoon salt
1 cup mashed Sweet Potato- I use roasted sweets and hand mashed but you can use canned
1/2 cup sweet rice flour aka glutinous rice flour or sushi rice flour
1 teaspoon psyllium husk powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons butter or butter substitute
2 tablespoons sage leaves-chopped coarsely
additional sweet rice flour for rolling
Directions:

1. Fill Stockpot full of water and add salt. Bring to a rolling boil.

2. Combine mashed sweet potatoes, sweet rice flour, psyllium husk, salt and pepper

3. Let sit for 5 minutes or more. You can prepare to this point and hold the dough in the fridge till you want to eat.

4. Combine butter and sage in saucepan over low heat. Let melt.

5. Sprinkle a cutting board with sweet rice flour. Roll out dough into thin ropes. Cut into 1 inch lengths.

6. Drop 1/3 gnocchi in boiling water.  Don't stir, just allow the water to gently toss them till they float. Let cook at on the top of the water for 3 minutes.

7.  Remove the gnocchi using the flat strainer or perforated spoon.

8.  Drop the gnocchi into the butter and sage saucepan. Toss gently.

9.  Repeat with remaining gnocchi by thirds.

10. Serve immediately

I use psyllium husk to create the structure of gluten free goods, in place of xanthan gum which gives my husband a bad reaction. If you can use xanthan gum, substitute 1/2 teaspoon for the psyllium husk