Main Courses
Sweet Potato Gnocchi
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US
Metric
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Servings: servings |
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
Instructions
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Preheat oven to 350 F
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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.
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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.
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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.
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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.
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Bring salted water to a boil and heat a large frying pan with oil.
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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.
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Drop the gnocchi in the water and cook about 3-5 minutes, about 1 minute after they start floating.
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Remove from the water and place directly into the pan with the sauce and mushrooms. Gently stir.
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Add in the oregano and pepper flakes and stir to combine. Simmer for 2 minutes before serving. Enjoy!
Ingredients
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Instructions
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