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January 16, 2020 Mains

Gluten-free Sweet Potato Gnocchi

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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
This is feeding: 2 people
Author: Mei Yee @nm_meiyee

Ingredients

Gnocchi

  • 230 g Sweet Potatoes cooked and mashed
  • 1 cup Gluten-free All Purpose Flour
  • 1/4 cup Sweet Potato Flour or potato starch
  • 1 1/2 tbsp Nutritional Yeast
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • Sweet Potato Flour as needed

To complete the dish:

  • 1-2 tbsp Vegetable Oil
  • 1 clove Garlic minced
  • 1 small Red Onion
  • 200 g Mushrooms sliced
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 200 g Baby Spinach

Instructions

Gnocchi

  • Combine gluten free all purpose flours and potato flour together.
  • Add mashed sweet potato into a large mixing bowl. Add the flour mixture, nutritional yeast, black paper and salt. Mix until combined. Your dough will still be slightly tacky.
  • Spread large work surface with extra tapioca flour. Flour your hand and roll dough into a ball and cut into half.
  • Roll each portion into a log. Cut into bite size pieces. Lightly roll each piece in your palm into a ball and press onto a gnocchi paddle. 
  • Bring a saucepan of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface.

To complete the dish:

  • Heat oil in a pan, add garlic, onion and cook until fragrant. Add in the mushrooms, saute mushrooms until browned. 
  • Add cooked gnocchi to the pan and toss to coat well.
  • Season to taste with salt and pepper. Toss in spinach, remove from heat and serve.

Categories: Mains Tags: gluten-free, gnocchi, Plant Based, sweet potato, vegan

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