SWEET POTATO GNOCCHI

4 servings, 60 minutes

INGREDIENTS

• 3 medium sweet potatoes, peeled

• 1 cup sprouted spelt flour or gluten-free flour blend

• 1 cup almond flour 

• Salt 

DIRECTIONS

1.  Peel and boil the sweet potatoes until tender (about 20-30 mins). Allow to cool. 

2.  Once cool enough to touch, grate the sweet potatoes using a cheese grater. Then smash using a potato masher or the back of a fork (you don't want any lumps). 

3.  Mix the flour and salt together in a separate bowl. Then add all the flour to a large flat clean surface. 

4.  Slowly add the sweet potato mixture to the flour and work it in with your hands, adding more flour if needed (enough to be a dough-like consistency, you DO NOT want the mixture to be sticky, add more flour if sticky). 

5.  Roll out dough into a long log and cut into 1-inch squares. 

6.  Boil the gnocchi squares for 5-7 mins or until the gnocchi floats to the top. 

7.  Once the gnocchi floats to the top, let it cook for about 30 more seconds, then remove. 

8.  Serve with your favorite sauce and enjoy!

   
   

#vata #pitta #fall #winter #summer #italian #lunch #dinner #kidfriendly

Notes

• Something about using your hands to smash up dough that is very therapeutic :).

• You can serve this gnocchi with any of the sauces - the herbed beet soup as a sauce or any of the pesto sauces would work great here.

• Option to also serve it as pictured which is very simple if you don't feel like making a sauce - chopped fresh basil, fresh lemon juice, salt and pepper to taste, and drizzle of olive oil - honestly that's all they need, keep it simple :).