Sweet Potato Gnocchi with Creamy Garlic Mushroom Sauce
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!
Yield: 3 cups
Preparation time: 30 minutes
Cook time: 30 minutes
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 )
- Cook the sweet potato in a pot of salted boiling water for 10 to 12 minutes, or until tender.
- Drain and allow to cool slightly.
- Mash the sweet potato until smooth and free from lumps. Transfer to a large mixing bowl or a clean, floured work surface.
- Mix 3/4 cup of the cassava flour with the sweet potato.
- Make a well in the center and crack the egg into the well. Using your hands, combine the mixture.
- If the sweet potato dough is too sticky, add a little more flour and continue kneading until a big dough ball is formed.
- Slice the dough into quarters and roll each quarter into a 1-inch-wide rope. Then cut each rope into 1-inch gnocchi pieces.
- 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.
- 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.
- 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.
- 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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