Gluten Free Sweet Potato Gnocchi
by Olivia Cartwright,
150g of cooked and mashed sweet potato (about 1 medium potato)
60g of buckwheat flour (plus extra for rolling)
30g of tapioca flour (or arrow root powder)
Large pinch of salt
1 pinch of grated nutmeg (optional)
50g of pine nuts
4 garlic cloves
1 handful of basil leaves
1 tbsp of coconut oil
2 tbsp of olive oil
To make the cooked mashed potato grab one medium sweet potato, peel, steam (until cooked through) then mash by hand or with a hand blender.
Mix the flours together with the salt and nutmeg (if using). Place the mashed potato in a bowl and add half the flour to it, kneed with your hands until no flour streaks remain, then add in the rest of the flour, again kneading until mixed through. The mixture shouldn’t be sticky, if it is add a tbsp. of buckwheat flour and ½ tbsp. of tapioca until it looses its stickiness but is still very soft. Divide the mix into 4 equal balls.
Sprinkle some buckwheat flour on top of a clean surface to create a snake like appearance 15cm long and 1.5-2 cm wide. Cut into 3cm long rectangles with a knife, then place to the side.
Boil the kettle and pour the water into a large pot, boil the gnocchi for 5 minutes then drain and leave to the side.
Heat a pan with 1 tbsp of coconut oil, crush the garlic and add it in with the gnocchi, be careful the garlic doesn’t burn. If it starts to crisp up add a tbsp. of water to the pan. Throw in the pine nuts and a pinch of salt, sauté for a few minutes until the gnocchi is bronzed both sides.
Serve on a plate with a handful of chopped basil and a sprinkle of sea salt.