Sweet Potato Gnocchi

Sweet Potato Gnocchi!

I know It has been a long time coming!

But i have been a busy little bee and have ran some amazing cooking workshops that i have used to help me decide to share this group fave!

I am excited to see what you think?

AS you can see i have made this PH360 approved. Those who follow me on DNA4Life Bio-genetic Coaching Group on FB will know that no one is the same. There for most recipes need to be adaptable!

If you have not yet discovered your Healthtype please jump across to DNA4Life Coaching page.

The easiest and best way to make Sweet Potato Gnocchi!

Serve it with broccoli and garlic sage butter sauce for a BOMB meal. Or Ramp up the sauciness with the suggestions below.

Ingredients

· 1/2 cup sweet potato puree

· 1 cup whole milk ricotta cheese Or other cheese from your list if you can

· 1/4 cup Parmesan cheese ( if on your list)

· 1 1/2 teaspoons salt and herbs to taste (chives/ basil/ sage/ cumin/pepper

· ½ cup of the three best for YOU carob/coconut/almond/ Teff/ besan flour

· ¼ cup arrowroot/corn flour (more for dusting)

sauce and other ingredients:

· 5 cups finely chopped broccoli/ broccolini (stems, leaves, and florets)

· 2 tablespoons butter/gee/nut oil

· 1 whole leek finely shredded

· 1/4 cup heavy cream/ coconut cream/ goat milk yoghurt/ sheep milk yoghurt

· 2 cloves garlic

· 5-6 sage leaves and Chili to taste

· 2 cups baby spinach

· 12 tablespoons chopped parsley/ chives/ basil

· 1 teaspoon sea salt

· 1/4 cup Parmesan cheese (optional or nutritional yeast)

INSTRUCTIONS

1. For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)

2. Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, Parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it – you don’t want it to get tough).

3. Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

4. Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.

5. For the Broccoli: Bring a double boiler pot to the boil and prepare a bowl with ice water. Add the broccoli to the boiler and cook for 2 minutes. Drain and transfer to the ice water to cool and stop the broccoli from cooking further. Drain again and set aside.

6. Putting it all together: Heat the butter in a large heavy pan over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli, garlic, leek, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool slightly so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese/ yeast/ vegan alt, herbs and the spinach– toss gently a few times to combine (the sauce should coat the gnocchi and broccoli very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

#recipe #cooking #Gnocchi #sweetpotato