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Gluten-free Sweet Potato Gnocchi - Only 3 ingredients





One of the many positive things this lockdown has brought into my household is more time and peace of mind to cook from scratch.


Does anyone relate to this?


Cooking from scratch is so soothing and gives an instant sense of achievement so, here it is a super quick, delicious and nutritious gnocchi recipe I want to share with you.

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What you need:

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1. 2 medium sweet potatoes

2. 300g of gluten-free flour

3. Salt, about 2 teaspoons.

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If it’s not already included in your gf flour blend, I suggest you use xanthan gum which helps to bind ingredients together. 1 heaped teaspoon will do here.

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Method:

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Place the sweet potatoes in a bowl and microwave them for about 5 minutes 900W or until tender. When they are cool enough to be handled, remove the skin and place them in a bowl. Mash them with a fork.

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In another bowl combine the flour and salt and now add this into the bowl where you previously placed the mashed sweet potatoes. Flour your hands (or use disposable gloves) and start working the sweet potatoes with the flour until fully combined.

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⚠️ Based on the potatoes’ size you might need more or less flour in order to get a nice dry dough. ⠀⠀⠀

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Flour a work surface and roll the dough into a ball. Cut it into small pieces which you can then roll into long logs. Now cut each log into gnocchi sizes, gently toss them into flour and place them on a tray or plates. This will ensure they are dry and not sticky.

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Your gnocchi are ready to be cooked into a pot of salted water brought to a boil. Wait for the gnocchi to float to the surface before removing them with a slotted spoon.

Toss them in your favourite sauce. Mine today is a simple tomato sauce made with olive oil and anti-inflammatory red onions!

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You can store them uncooked in the fridge for 3 days, they keep so well and you have some great complex carbs ready to go!

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Have you cooked more from scratch or started to since the lockdown? Would love to know.


Love,

Paola.

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