Ingredients

  • 4 large sweet potatoes
  • 1 cup almond flour
  • 1/2 cup potato starch
  • 1 Egg
  • 2 cups sliced mushrooms
  • 1 cup chopped kale
  • 1 clove garlic (minced)
  • 1 cup coconut milk, from a can
  • 1 teaspoon oregano
  • 1 teaspoon crushed red pepper flakes
3 Servings
Servings 3 servings

Instructions

  • Preheat oven to 350 F
  • Clean the sweet potatoes and pierce in a few places with a fork. Put on a baking sheet and toss with salt and olive oil. Roast in the oven at 350 for 45 minutes to an hour until tender to the touch. Remove from the oven.
  • Peel the potatoes and run them through a ricer or food mill, or just mash them lightly with a fork. You should end up with about 3 loose cups of potato.
  • In a large bowl mix the potatoes with the egg, almond flour, and potato starch. Mix until combined. Add more of the flour and starch if needed.
  • Use some starch to coat your hands and one by one roll about a tablespoon of the potato mixture into a ball. Place on a surface and repeat until you use all the potato.
  • Bring salted water to a boil and heat a large frying pan with oil.
  • Cook the mushrooms on high in the frying pan to brown on both sides. Add the kale and cook 2 minutes until wilted. Add the garlic and cook 1 minute. Add the coconut milk and turn the heat to low.
  • Drop the gnocchi in the water and cook about 3-5 minutes, about 1 minute after they start floating.
  • Remove from the water and place directly into the pan with the sauce and mushrooms. Gently stir.
  • Add in the oregano and pepper flakes and stir to combine. Simmer for 2 minutes before serving. Enjoy!