One of the most challenging things about maintaining a healthy lifestyle is having to give up on your favourite comfort foods. That’s why, where possible, I try to hold on to them and just swap them with healthier versions!
Recently I really fancied some gnocchi, but on my low allergen diet (for my eczema) I don’t eat wheat or potatoes. So that got me thinking of doing a gluten free version with sweet potato! What transpired in the end, was such a wholesome plate of deliciousness, I even surprised myself! I only cooked this today and I already decided to share it here, it’s THAT good.
Here’s what you need:
- 5 medium sized sweet potatoes (about 800g)
- 420g of rice flour (plus some flour to dust the board)
- 2 eggs
- 2 garlic cloves
- salt & pepper to taste
- thyme or herbs of your choice
- olive oil
Here’s how to do it:
Cook the sweet potatoes without peeling them, until soft. That way, once they are done, the skins will come off nicely and the potatoes will maintain a lovely texture. Mash them up and let them cool off for a few minutes (you can even pop them in the fridge for a bit). Crush the garlic cloves and mix them into the mash. Add the flour, the two eggs and salt & pepper to taste. Mix until even in texture.
Dust a board with a little bit of flour and divide the mixture into even rolls, about 2cm thick. Cut the roll up into even pieces and with a fork, make little indents.
Bring a pot of water to the boil, add a pinch of salt and gently pop in your gnocchi. Cook for about 2-3 minutes, until the gnocchi rise to the surface. Collect them with a slotted spoon and place into a colander to drain.
Next step is optional, but it makes the gnocchi about 10 times nicer! Heat up some olive oil in a frying pan and add some herbs of your choice (thyme worked really well for me). Fry the gnocchi for about 3 minutes, until they become all golden. Nom!
The batch makes a huge portion, 4-6 adult portions (depending how hungry you are). You can actually freeze the mixture you don’t use, which is handy!
I had my gnocchi with some turkey rashers and a little bit of goats yoghurt on the side. I imagine they would be lovely with some pesto too!
I hope you enjoyed this recipe, happy munching!