Next Level Sweet Potato Gnocchi
GRAIN FREE, NUT FREE, GLUTEN FREE, AIP
Sweet potato gnocchi is something I have been working on for YEARS! There was no flour that met my standards that would be suitable until I finally tried it with cassava flour. I tried it with green banana flour and it was just ‘okay’, but this, this works FABULOUSLY! Cassava is a root, and tapioca would usually be extracted from the cassava plant to create a flour that is pure starch. The whole flour however contains the whole plant, so there it instead offers beautiful resistant starch benefits and seems to be well tolerated. As I mention in the method, these are best served hot and crispy off the pan!
250g boiled sweet potato (roughly 1 1/2 cups)
1/2 cup cassava flour (I used THIS ONE)
1 tablespoon ghee, coconut oil or olive oil
Salt and pepper to taste
Ghee, coconut oil or olive oil to cook
Optional additions; dried herbs like thyme, basil, rosemary or garlic powder
Blend all ingredients together until it forms a pasty dough. As all Cassava flours seem to be different, if it is too sticky, add a little more until you can roll the dough into little balls without it sticking to your hands too much. If you use THIS cassava flour, it should work fine.
Gathering 2 teaspoons of the dough at a time, form little balls and then form your desired gnocchi shapes, setting them aside as you go.
In a pot, bring water to the boil, add a pinch of salt, and then place the little pieces of gnocchi into the boiling water, carefully so that the hot water doesn’t splash back on you.
They will rise to the top of the water and float when they are cooked, so remove them one by one as they rise and set aside on a plate.
Heat up a pan to medium to high heat, and then add a generous amount of your chosen oil to cook with.
Add in the boiled gnocchi, and once crispy on one side, flip, and crisp on the other side.
Serve hot! The crispiness will go once it has cooled (even though it is still delicious), so it they are best served immediately with your desired sauce or dish.