Sweet Potato Gnocchi with Creamy Garlic Mushroom Sauce

Rachel Morrow RACHEL MORROW

Our sweet potato gnocchi requires a little more prep time than most dishes in this book, but it is well worth it and a fun one to learn on a weekend with the family!

Serves: 2
Yield: 3 cups
Preparation time: 30 minutes
Cook time: 30 minutes

Ingredients

Sweet Potato Gnocchi

  • 1 medium sweet potato, peeled and cut into chunks
  • 1 cup cassava flour
  • 1 organic free-range egg

Creamy Garlic Mushroom Sauce

  • 1 tablespoon extra virgin olive oil
  • 1 spring onion, chopped
  • 1 garlic clove, minced
  • 1 anchovy
  • 1 cup Swiss brown or cremini mushrooms, sliced
  • 1 cup baby spinach leaves
  • 1/2 cup coconut cream
  • 1 pinch unrefined sea salt
  • 2 tablespoons Brazil Nut Parmesan ( recipe here )

Method

  1. Cook the sweet potato in a pot of salted boiling water for 10 to 12 minutes, or until tender.
  2. Drain and allow to cool slightly.
  3. Mash the sweet potato until smooth and free from lumps. Transfer to a large mixing bowl or a clean, floured work surface.
  4. Mix 3/4 cup of the cassava flour with the sweet potato.
  5. Make a well in the center and crack the egg into the well. Using your hands, combine the mixture.
  6. If the sweet potato dough is too sticky, add a little more flour and continue kneading until a big dough ball is formed.
  7. Slice the dough into quarters and roll each quarter into a 1-inch-wide rope. Then cut each rope into 1-inch gnocchi pieces.
  8. To cook the gnocchi, bring a large pot of salted water to a boil. Add the gnocchi in batches and cook for 2 to 3 minutes or until the gnocchi float to the surface. Use a skimmer or slotted spoon to transfer the gnocchi to a large bowl.
  9. To make the creamy garlic sauce, heat a large pan over medium-high heat. Add the oil and sauté the spring onion, garlic, and anchovy for 1 to 2 minutes.
  10. Add the mushrooms and baby spinach and sauté for another 1 to 2 minutes. Stir in the coconut cream and mix well. Season with salt.
  11. Mix the gnocchi into the mushroom mixture. Stir gently to coat well and serve with a sprinkle of Brazil Nut Parmesan.

FM Tip: The sweet potato gnocchi freezes well, so make it ahead of time for a quick midweek dinner without the prep. The gnocchi also goes well with our Hidden Vegetable Pasta Sauce ( recipe here ).


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