Sweet Potato Gnocchi
GF, DF, V + RSF - serves 4
Ingredients:
2 large sweet potatoes
1 cup GF flour + extra if needed
1 egg whisked
Pinch of salt
1 medium head of broccoli
1 large zucchini diced
250g cherry tomatoes
1 tsp rosemary
4 cups spinach
2 garlic cloves
1 tsp dried sage
4 tbsp coconut oil or ghee
Salt and pepper
Method:
Preheat your oven to 190 degrees C and line a baking tray with baking paper.
While this heats peel and dice your sweet potato. Lay on the tray and drizzle with 1 tbsp olive oil. Bake for around 30-40 minutes.
While this bakes cut the florets off the broccoli and halve your cherry tomatoes.
With 10 minutes to go add your broccoli and zucchini to a heated frypan with a splash of olive oil and rosemary. Cook on low-medium until soft but tender. Turn heat off, remove and set aside.
Once your potato has cooked transfer to a large mixing bowl and mash.
Put a large pot of salted water on and bring to the boil.
Whisk the egg into the mashed potato followed by the salt and flour 1/2 cup at a time. Careful not to over mix. You may want to knead with your hand here.
Sprinkle some flour onto your bench and roll out your dough into a long snake. Sprinkle over a little more flour if too sticky.
Slice the dough into 2cm chunk and place on a floured plate.
Place gnocchi into the boiling pot of water and let cook until they start to float to the top. Scoop out and set aside. Do this in batches so you don’t overcrowd the pot.
Once all cooked turn your frypan back on to low-medium heat. Add 1 1/2 tbsp coconut oil, 1 tsp sage, the garlic and a pinch of salt.
Add in you gnocchi and cook until golden.
Toss your broccoli, zucchini back in along with the spinach.
Once cooked transfer to bowls and scatter through the fresh tomato