Light, pillowy and smothered in a a tomato and roasted red pepper sauce, these gnocchi are dreamy and irresistible. And, if this gnocchi recipe is sex with your pants on, we don’t want to take our pants off.
Have you ever had sex with your pants on? Yes, we did just go there, and no we’re not that kind of blog. The term SWYPO first hit our radar a couple weeks ago when we guest blogged on the Whole30 Recipes Instagram and Facebook account. We were instructed to avoid recipe recreations of traditional junk foods or SWYPO, including all baked goods, pizza, waffles, cakes and pudding.
Based on the Whole30 construct, eating these kinds of foods is just like having sex with your pants on. It’s good, but it’s not that good, and all it makes you think about is how mundane the dish is, and how delicious the other version would be (just like… well, you know).
Whole30 believes that if you continue to have sex with your pants on, at some point you’re gonna want to take your pants off and give in to the comfort foods you’ve been trying to ween off of.
During our Whole30 Recipes takeover, our Gluten Free | Dairy Free Whole30 Gnocchi recipe was considered SWYPO. And while it was a compliment to our sexy pasta dish, it unfortunately didn’t make the cut.
Light, pillowy and smothered in a tomato and roasted red pepper sauce, these gnocchi are dreamy and irresistible. And, if this gnocchi recipe is sex with your pants on, we don’t want to take our pants off.
Chef Sous Chef
PS: If you’re not on Whole30 and craving gnocchi, our Baked Gnocchi with Vodka Sauce is a must-try!
Sex with Your Pants On Gnocchi
If this gluten-free, dairy-free gnocchi recipe is sex with your pants on, we don’t want to take our pants off.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Food + Drink, Main, Whole30
- Cuisine: Italian
- 2 small shallots diced
- 1 small red pepper diced
- 1 clove of garlic minced
- 1 can whole Italian tomatoes (746ml)
- 1/4 tsp salt
- 5-6 basil leaves
- 4 large white potatoes peeled and cubed
- 2 large eggs beeten
- 3/4 cup potato starch
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp nutmeg
No. 1 | Peel and dice the potatoes and place in a pot with salted cold water. Bring to a boil and cook the potatoes until fork tender, about 10-12 minutes. Strain the potatoes and process through a ricer, into a large bowl and set aside to cool.
No. 2 | Meanwhile, heat a saucepan on medium-high and add 1 tbsp of olive oil. Sauté the shallots for 1 minute, then add the red pepper and garlic and continue to cook for 5 minutes stirring a few times. Add the canned tomatoes and basil. Bring to a boil, reduce heat and simmer.
No. 3 | Once, potatoes are cooled, season with fresh ground black pepper, salt, and nutmeg. Stir the beaten eggs into the potatoes, mix in until well incorporated, then add potato starch. Give a light kneading until all the starch is absorbed. Turn out onto your countertop and roll the dough unto a 1/2 inch ribbons. Cut each ribbon into 1/2 inch portions of gnocchi. If you have a gnocchi board, then shape each piece and place onto a plate to dry out for 10-15 minutes.
No. 4 | Start a large pot of salted water to boil. At this point, you can blend the tomato sauce with an immersion blender, taste for seasoning and adjust as necessary. Cover and continue to simmer until ready to use.
No. 5 | Once the water begins to boil, heat 1 tbsp of olive oil on medium-high in a large sauté pan. Add gnocchi to the boiling water and cook until they float to the surface, about 60-90 seconds. Remove with slotted pan and shake off excess water. Place the gnocchi directly in the hot pan and shake vigorously to ensure they don’t stick. Cook until golden brown, and then gently stir in the tomato sauce and a few extra leaves of basil.
Keywords: Real Food, Pasta, Whole30, Gnocchi