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This is feeding: 2 people
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.