Sweet Potato Gnocchi

Monday, July 25, 2016

serves 4

What You Need
2 large sweet potatoes
2 cups almond flour
1 cup tapioca starch, plus more for dusting
1 TSP sea salt
1 TSP garlic powder
1 TSP baking powder
1 egg white

Directions
1. Preheat the oven to 375° and wash sweet potato. Pierce with fork and place on a baking sheet. Bake in oven for 50 minutes or until soft. Once cooked, set aside and let completely cool. 
2. Once cool, cut open the sweet potatoes and scrape out the insides into a medium sized bowl. Mash well. Stir in the flour, tapioca starch, salt, baking soda, and garlic powder and mix well.
3. In a small bowl, whisk the egg white until frothy. Fold into the sweet potato mixture and then refrigerate for 30 minutes.
4. After 30 minutes, dust a clean surface with tapioca starch. Roll out a handful of the chilled dough onto the surface into a thin log-like shape. Using a fork, cut the log into 1 inch pieces and flatten the top of each piece with the fork. Continue to do this until you have gone through all of the dough. Make sure to keep them spread out and on parchment paper, because they will get very sticky!!
5. Fill a large pot with water and bring to a boil. Once boiling, drop about 15-20 pieces of gnocchi in at a time. Let cook for 3 minutes each batch and then remove with a slotted spoon into a strainer. 
6. After each batch has drained in the strainer, move them to a baking sheet before putting the next batch into the strainer. Once the baking sheet is filled, turn the oven onto broil and place gnocchi in for about 2-3 minutes. Watch carefully so they don't burn. 
7. Serve with sage cream sauce  or olive oil. Enjoy your homemade gnocchi! 

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