Have you at any point had sweet potato gnocchi? The vast majority have had customary gnocchi so I can hardly wait to impart this formula to you today! You're going to adore this sweet potato form.
Sweet potato gnocchi is a potato-based pasta formula. Customary gnocchi is made with reddish brown or yukon gold potatoes, yet this formula is made with sweet potatoes so it's pressed with fiber and nutrients/minerals.
- For the gnocchi:
- 4 pounds 4 large sweet potatoes (or traditional potatoes)
- 1 cup cassava flour plus more if needed
- OR
- ½ cup oat flour plus more if needed
- ½ cup tapioca flour (starch)
- For the suace:
- 2 tablespoon olive oil
- 1/2 yellow onion chopped
- 1 cup mushrooms (optional)
- 3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon sea salt
- ¼ tsp pepper
- 2 cups fresh spinach
- 4 Aidelle’s Andouis sausages
INSTRUCTIONS
- To make the gnocchi, start by boiling your potatoes. Remove the skins from 4 pounds (about 4 large) potatoes. Cut into chunks and place in a large stock pot. Add warm water until all of the potatoes are completely submerged. Bring the water and potatoes to a boil over high heat then let them boil, uncovered, for 18-20 minutes, or until the potatoes are easily pierced with a fork. Strain the potatoes and place them in a large mixing bowl.
- Next, combine the steamed potatoes and flour in the large mixing bowl. Stir together using a wooden spoon. When it gets difficult to stir, switch to using your hands. Mix and knead until all the flour is combined and the dough starts to form a ball. If the dough is too wet, continue to add oat or cassava flour until the dough forms a ball and isn't very sticky.
- Turn the dough out onto a well floured surface. Use either more oat flour or cassava flour, depending on which one you're making! Divide the dough into 4 equals parts. Take one part and set the other three aside. Roll the dough into a long rope with a 1 inch diameter. Starting at one end, cut the dough into 1 inch pieces and set aside. Repeat this process with the other 3 portions of dough. You can make mini fork marks on each gnocchi at this point if you want to, but it's optional.
- Fill the same stock pot from the potatoes with water about half way full. Add a pinch of salt and heat on high, uncovered until boiling. While it's heating, place a large baking sheet next to the stove to set the cooked gnocchi on. Once it's boiling, add 1/4 of the gnocchi to the water. The gnocchi will sink to the bottom. Once they float to the top of the water remove them with a slotted spoon and place on the prepared baking sheet. Repeat the process with the rest of the gnocchi.
- Heat a large skillet over medium heat and add 1-2 tablespoons of olive oil, coconut oil or ghee to it. When it's hot, add the gnocchi and allow to sear on one side for 1-2 minutes, or until golden brown. Flip over and repeat the process on the other side. Remove from pan and set aside.
- To make the sauce, add olive oil to a large saute pan and turn to medium-high heat. Add the onion and garlic and cook until translucent, 2-3 minutes. Add the rest of the ingredients and bring the sauce to a boil for 2-3 minutes to thicken. Stir in spinach and cook until it wilts then add the gnocchi back in and stir to coat.
- Serve immediately or store in an airtight container in the refrigerator for 3-5 days.
Read more our recipe Homemade Ranch Dressing #vegan #vegetarian
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