Gnocchi with White Truffle Basil Sauce

I miss Tuscany. I think about it almost daily. Italy is one of my favorite countries that I have been too, but Tuscany is like whole new, yet old world. I would even venture to say that it is my Early Morning in Tuscanyfavorite place on Earth, so far. The air is crisp and sweet.  The farmhouse we stayed at was like heaven. The way the fog rose off the wines each morning while the sun came up over the hill and we drank cappuccinos… Perfection.

The food that was made at the Farmhouse was full of fresh, local ingredients.  The tomatoes were this passionate red color that I found so delightful! I was surprised every time because I think here stateside I have never truly seen the color red on a tomato like that before.

So, when we got home from Italy, I instantly started thinking about all the foods I wanted to make healthier alternatives to.  Pasta is delicious, but the gluten is murder on the gut. I admit, there was some detoxing I had to do, from the pasta and all the wine.

An evening in the Vineyard

An evening in the Vineyard

I am in love with gnocchi! It is typically made with white potatoes and white flour, both of which are not the best for the body. So I decided to use yams and arrowroot flour.  I also am in love with white truffle oil.  It brings such a rich taste to my homemade tomato sauce.  It makes me feel like I am back in Tuscany.

3 yams
1 egg yolk
1 tsp salt
1/2 to 1 cup of arrowroot flour

1. Wash yams, use a fork to poke holes, and wrap individually in paper towels. Microwave on high from 5-6 minutes.
2. Remove from microwave. BE CAREFUL, they will be steaming hot. Use a knife to cut down the middle and a spoon to scoop out the insides. Discard the skin.
3. Mash the yams while still hot. Add yolk, salt, and 1/2 cup arrowroot. Mix.
 3644. Use a cutting board or a silpat for rolling out the gnocchi. Dust the surface with a little arrowroot. Grad a tablespoon of dough to begin. Sprinkle the top with arrowroot. Roll into a small log shape, about 1/2 an inch in diameter. Use a fork to make the marks and cut into the size you desire. Repeat.
5. Either place on a parchment lined baking sheet or set aside to stir fry.
6. If you are going to bake the gnocchi, do so at 350 degrees for 10 minutes. If you are going to stir fry, heat a skillet on medium heat with olive oil. Cook for about 5 minutes.

White Truffle Basil Sauce
12 oz tomato sauce
1 tbsp garlic powder
1 tbsp dried onion flakes
1 tbsp parsley
1 tbsp oregano301
1 tbsp basil
1 tbsp white truffle oil
A few fresh basil leaves

1. Heat the tomato sauce on high until it starts to boil.
2. Reduce heat to low. Add spices and oil. Allow to simmer for about 5 minutes.
3. Top with a few torn pieces of basil. Serve on top of pasta.

2 responses to “Gnocchi with White Truffle Basil Sauce

  1. Pingback: Gluten Free Breadsticks | Little Sprouts Kitchen·

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