Paleo – makes enough for 5-6 decent serves
This will take a while, so is a weekend effort, when you have lots of patience and don’t mind making a mess. I never ate lot of gnocchi pre-paleo, but this definitely tastes like traditional gnocchi.
- 2 cups steamed sweet potato
- 500g blanched almond meal
- 350g tapioca flour
- 1/2 tsp xanthan gum
- 1 large egg
- 1/2 tsp nutmeg
- 1/4 tsp celtic sea salt
- Olive oil for cooking (or butter if you do dairy)
- 3 – 4 fresh sage leaves
- Cracked black pepper
- Leave steamed sweet potato to cool and then mix together in the mixmaster. Add two cups to a large bowl
- Mix in the egg, xanthan gum, nutmeg and sea salt
- Add 1/3 of the almond meal and tapioca and mix through. Continue mixing in bit by bit until you have a dough which you can move between your hands without it sticking everywhere. Add more almond meal and tapioca if required.
- Roll out portions of the sweet potato dough on a floured board – flour with tapioca flour and almond meal (I used coconut flour as I had run out of almond meal and was starting to worry about them tasting more like cake then gnocchi, so if you don’t have anymore almond meal, use coconut flour)
- Once rolled into snakes, cut pieces into 1 cm lengths and roll with a gnocchi shaper (I bought one just to try this recipe – but really you don’t need it)
- If not planning on eating straight away, place gnocchi on a tapioca flour dusted over tray and put in the freezer. Once the gnocchi are frozen, add to freezer bags and keep them for up to a month
- Place gnocchi into boiling water and cook until floating (for fresh, about 30 seconds, for frozen about 2 minutes). The gnocchi is ready to serve with a yummy sauce – a nice tomato, bolognese or creamy pesto would go perfectly!
- Alternatively, heat some oil/butter in a saucepan with sliced sage and cracked black pepper and once hot add cooked gnocchi and sautee for 2 – 3 minutes until golden and slightly crispy
Inspired by realsustenance.com