Sweet Potato Gnocchi
Need a dish to impress? If you’re not tight on time, why not whip up your own gnocchi and pair it with this dairy free, creamy mushroom sauce, that will have everyone lining up for seconds!
This dish is full to the brim with Vitamin A, a fat soluble vitamin essential for vision, immune function and maintaining normal reproduction.
For the gnocchi:
3 large sweet potatoes
1 cup tapioca flour
1 cup coconut flour, plus more if required
For the sauce:
4 tbsp olive oil
1/2 onion, chopped
3 garlic cloves, chopped
1 cup mushroom, sliced
1 chorizo, chopped
270ml coconut milk
1 tbsp tapioca flour
1 tbsp mixed herbs, such as rosemary, oregano or parsley
Salt and pepper
2 cups spinach
To make gnocchi, start by peeling potatoes and chopping into chunks. Add to a large pot of salted water and boil for 15-20 minutes, or until potatoes are easily pierced with a fork. Drain and place in a large mixing bowl.
Combine potatoes and flour and stir using a wooden spoon. When it gets difficult to stir with the spoon, use your hands. Mix and knead together until combined and mixture starts to form a dough. Add more flour as necessary until dough forms a ball and isn’t too sticky.
Turn dough onto a floured surface and divide into 4 equal parts. Roll one part into a long rope, about 1 inch diameter. Starting at one end, cut the dough into 1 inch pieces. Repeat this step with the other 3 portions of dough.
Fill same pot from the potatoes with water about halfway full. Add a pinch of salt and heat on high until water boils. While it’s heating, place a sheet of baking paper over a plate beside the stove to set the cooked gnocchi on. Once water is boiling, add 1/4 of the gnocchi. It will sink to the bottom. Once they float to the top, remove with a slotted spoon and place on prepared baking paper. Repeat this process with the rest of the gnocchi.
Heat a large pan over medium-high heat and add 2 tbsp olive oil. When hot, add gnocchi and sear on one side for 1-2 minutes. Flip over and repeat process on the other side. Remove from pan and set aside.
To make sauce, heat remaining olive oil in the pan, then add onion and garlic and cook until translucent, about 2-3 minutes. Add the rest of the ingredients, except spinach, and bring sauce to a boil for 3-4 minutes to thicken. Stir in spinach and once wilted, add gnocchi to the sauce and stir to coat. Serve immediately.
Nutritional Information, per serve
Saturated Fat 22g