I said I would post this recipe a while back so apologies for not getting around to it until now. I made these with the boy today and he was so hungry by the time they were done he was none to pleased with me faffing around taking photos!
I used a mixture of gram (chickpea) flour and buckwheat flour to make the gnocchi gluten free.
We had ours with some of the Coriander Basil and Pistachio pesto I made yesterday, wilted spinach, diced red pepper, cherry tomatoes and a sprinkling of grated cheese. Delicious!
NB: Sweet potatoes contain more moisture than other varieties of potato, but it’s important to not add too much flour or your gnocchi will be dense. Aim to add the least amount of flour possible to make a workable dough.
Sweet Potato Gnocchi (Gluten free)
Ingredients: (Makes 4 servings)
- 300g orange fleshed sweet potatoes
- 80-100g buckwheat flour, plus extra for dusting your surface and rolling
- 50g gram flour
- 1 egg yoke
- 3 tbs grated Parmesan cheese
- 2 teaspoons salt
- freshly ground black pepper
- 50g butter (optional, use just oil for a dairy free recipe)
- 2tbs oil for frying
- Scrub and dry the sweet potatoes, then prick them all over with a fork. Place in the centre of the oven and bake for 1 hour until soft
- Remove from the oven and cool until you can handle them. Remove the skins and in a large bowl, mash with a fork or push potato ricer
- In another bowl, mix together the flours
- Stir the Parmesan cheese, egg yoke, black pepper and salt into the sweet potato and then start adding the flour, 2 tablespoons at a time, until a soft dough forms.
- Lightly flour your work surface and divide the dough into 3 portions. Take one portion and roll it on your work surface or between your hands until it’s about 20 inches in length. Cut the dough into 20 pieces to form each gnocchi. Repeat with the remaining dough.
- If you want gnocchi with the classic pattern, use the back of a fork and press into each gnocchi to form indentations.
- Bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about 1 minute.
- Remove the gnocchi with a slotted spoon and drain on kitchen paper. Repeat with the remaining gnocchi.
- Heat the butter and oil in the pan and fry the gnocchi in batches until golden brown on each side
- Toss in some pesto, add your garnishes and enjoy!