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Paleo Sweet Potato Gnocchi with 15-Minute Tomato Sauce
The Paleo Sweet Potato Gnocchi is an absolute dream come true! Just like you always remembered, soft, little pillows of luscious goodness. Perfect little cloud vehicles for whatever your favorite sauce and they are a breeze to make.
I am super excited about today’s post and I have been eagerly awaiting sharing it with you all. If you follow me on Instagram or Snapchat you likely saw me testing this recipe, you also could probably sense my insane excitement over it’s success. Paleo Sweet Potato Gnocchi has been on repeat and now I get to share it with all of you.
October is National Pasta Month and when Calphalon asked if I would partner with them to create my twist on a classic pasta recipe, I jumped at the chance.
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Summer’s Harvest Farmers Market One-Pot Zucchini Pasta
We have all seen the one pot pasta phenomenon and while I am a big fan and even shared a gluten-free rice pasta version of this today, I also wanted to create a grain-free version, highlighting my personal favorite, noodle – zucchini noodles/pasta AKA “zoodles”!
This veggie-centric take on the classic, simple, weeknight meal is not just a great way to enjoy the best of the season, but I have found it’s also a wonderful way to use up some of those last bits of veggies, the things in the fridge you aren’t sure what to do with, the scraps from another recipe. Toss them in and go to town. You can’t go wrong.
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Late Summer Farmers Market One-Pot Pasta (Gluten-Free)
Listen, I am not even going to try to claim any bit of this whole one-pot pasta thing, as my idea. If you have spent more than 5 minutes on Pinterest you will know that this phenomenon has swept the internet in the past few years and it’s definitely not going away. In fact, you can even read about the back story and learn where the trend originated.
But, just because I can’t have gluten and I prefer to avoid dairy, doesn’t mean I shouldn’t be able to partake. In fact, I took it all a step further after a trip to the farmers market, adding as many end-of-summer veggies as I could, because duh – veggies are the best!!
This hearty, creamy, Late Summer Farmers Market One-Pot Pasta dish can be made in just about 20 minutes, from start to finish, with just one pot to clean. It’s gluten-free and naturally vegan, plus you can easily adapt it to what is most in-season and highlight your favorites! I love that without any dairy this pasta is creamy and rich. Of course, if you are a cheese-eater, go to town and top it with your favorite shredded cheese.For my paleo and grain-free friends, you can grab an alternative recipe today where I am sharing a version of this one-pot pasta dish featuring zucchini pasta (aka zoodles)
Late Summer Farmers Market One-Pot Pasta (Gluten-Free)
gluten-free, dairy-free, egg-free, nut-free, vegetarian, veganPrint Pin RateIngredients
- 12 ounces organic brown-rice spaghetti-style pasta, gluten-free
- 1 pound cherry or grape heirloom tomatoes, halved or quartered
- 1 medium onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 sprigs basil, plus additional, roughly torn for serving
- 2-3 zucchini, thinly sliced and quartered
- 2-3 large handfuls kale, roughly chopped or torn, stems removed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ½ red pepper flakes, optional
- 4 cups water
- for topping: zest from 1 lemon
Options:
- top with Parmesan or Romano cheese, shredded
- sprinkle nutritional yeast on top for vegan cheesy flavor
- opt for leeks or shallots instead of onion
- try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc
- if not dairy-free, add cream at the end for even more rich, creaminess
- if you are a meat-eater, you can add also add sausage or pepperoni
Instructions
- Combine all of the ingredients in a large high-sided pan, a stock pot or Dutch oven. Cover and bring to a boil over a high heat. Reduce the heat, remove the lid and simmer uncovered for about 9-12 minutes, until the pasta is cooked through and the liquid reduced. While it’s bubbling away, be sure to stir often to keep it from sticking. The pasta will continue to absorb the liquid as it sits. Serve immediately topped with fresh basil, shredded cheese or nutritional yeast.
- PLEASE NOTE: The amount of water called for in this recipe was calculated using brown rice spaghetti. If you use normal pasta or a different gluten-free pasta, please be aware that it may alter the amount of liquid required. It is best to start with a smaller amount and add more, as needed.
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Zucchini Noodles with Roasted Heirloom Tomatoes
I have to be honest, I debated even sharing the recipe for these Zucchini Noodles with Roasted Heirloom Tomatoes. It is quite simple and really no frills. But, what it lacks in complexity and concept, it more than makes up for in flavor, ease and satisfaction. I can tell you that while there really is nothing extra special or innovative about this dish, for me lately with the craziness of life, when it comes to cooking, I am drawn to perfect summertime simplicity. As I was trying to decide on photographing this to share, I stepped back for a moment and realized how I actually live on dishes like this, in between all of the fun recipe development stuff. No frills, just classic flavors, easy, fresh, seasonal and light. Most days you will find me eating zucchini noodles, cucumber ribbons or a lettuce wrap of some sort for lunch. If these types of recipes and meals make me dance around my kitchen with joy and really satisfy me, surely I cannot be alone!
Stepping outside first thing in the morning, walking barefoot through the dew covered grass, making my way across the yard to my garden – has to be one of the highlights of my day. Many times this early morning stroll determines the rest of the meals for the day and I just adore that. Letting nature and the season decide for me.
While having a garden can at times feel like another job, most of the time it feels like pretty much THE most brilliant thing you could ever do. It legitimately feels like free food whenever I bring that morning’s bounty into the kitchen. Plus, I really love knowing exactly where my food is coming from and I enjoy connecting with my home and my surroundings in this way. Pulling weeds and looking for things ready to be picked, it is all quite therapeutic and meditative, in a way.
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Curry Peanut Rice Noodles
This was a delicious and quick weeknight dinner, it was full of so many different levels of flavors and textures. If you have never tried red curry, you really need to. It has a very subtle heat and it is made up of a variety of different spices, I really love the hint of lemongrass that it brings. Look for jars of red curry paste in the Asian aisle at the supermarket. These noodles have a lovely creaminess from the peanut butter, that subtle spice from the red curry and so many great textures with the green onions, carrots, cucumber and peanuts. We served a few grilled shrimp atop the noodles, but it definitely doesn’t need it, so you can go without for a great vegetarian meal.
This would also make the perfect side dish for a summer-time picnic. I rinsed our noodles in hot water to keep the dish at a warm temperature but you could easily rinse the noodles in cold water to make it a completely cold dish. You could even make the noodles and chill them up to a day ahead of time, just make the sauce the day-of and toss it together to make a quick cold noodle salad. You could use any noodle you like here, regular fettucini, whole wheat spaghetti, etc.
I didn’t think this was too spicy by any means, but if you aren’t a big fan of spicy, take the red curry paste to 1 tablespoon and leave off the red pepper flakes at the end.
Curry Peanut Rice Noodles
serves 4
adapted from Food Network Magazine, June 2010Kosher salt
12 ounces gluten-free rice noodles, I prefer Tinkyada’s pad thai style brown rice fettucini
2/3 cup organic crunchy peanut butter
2 tablespoons red curry paste
2 teaspoons rice vinegar
juice of 1 lime, plus wedges for serving
1/3 cup of fresh cilantro, plus more for sprinkling
1/2 cup water
3 green onions, thinly sliced
1 cucumber, peeled, seeded and cut into thing strips
1 large carrot, coarsely grated
1/2 cup of dry roasted unsalted peanuts, crushed
Red pepper flakesBring large pot of salted water to a boil. Add the rice noodles and cook as the label directs. Reserve 1/2 cup of cooking liquid, drain the noodles and rinse. Shake off excess water.
Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup of water and of salt in your food processor until smooth. Toss the noodles with the peanut sauce, green onions, cucumber and carrot in large bowl until coated. Season with salt and stir in some of the reserved cooking liquid from the pasta to loosen the sauce, if necessary. Serve on plates, topped with more cilantro, green onions, crushed peanuts and pepper flakes, if you like a bit of heat. Serve with lime wedges. We topped our noodles with a few pieces of shrimp that we grilled up quickly, it added a nice taste.
