My family should have been Italian. That is by far the biggest cultural influence in a lot of our recipes, and working without pasta has been a huge challenge since going Paleo. However, when I discovered that gnocchi’s main ingredient is potato (I know, I’m late to the party) I realized it would be very easy to Paleo-fy and add to dishes that I want to feel more “traditionally” Italian. This stuff holds up VERY well and can be used with any of your favorite sauces.
Sweet Potato Gnocchi
Prep time: 1 hour Cook time: 3-5 minutes Total time: 1 hour, 5 minutes
Yield: 4-6 servings
4 medium sweet potatoes (I used purple Asian)
1 1/2 cups arrowroot starch
1/4 cup coconut flour
2 tsp sea salt
1. Place potatoes in a large pot on the stove and cover with water. Add 1 tsp sea salt and bring water to a boil. Boil potatoes until completely soft, about 40 minutes.
2. Remove potatoes from hot water and rinse in the sink with cool water. When they have cooled to a temperature you’re comfortable with handling, peel off the skins and discard.
3. Mash potatoes in a large bowl. Crack eggs into the mashed potatoes and mix in thoroughly. Add remaining 1 tsp sea salt and arrowroot starch, 1/4 cup at a time, mixing all the while.
4. Once all starch is integrated, add coconut flour 1 tbsp at a time (it will be 4 tbsp total for 1/4 cup) and mix thoroughly. You should now have a manageable dough that can be formed into balls and then ropes. Form “ropes” of the dough with about a 1-cm diameter, and slice into 1-inch length pieces. Wow, now I’m mixing up measurement systems. Sorry.
5. Heat another pot with about 2-3 cups of water on the stove. Once it has reached a boil, drop the gnocchi pieces into the water. They will sink to the bottom when first added. When they begin to float, they are done and you should remove them from the water and into a bowl to cool. They will only take about 2-3 minutes to float, so stay close!
6. Once all pieces have been removed from the boiling water, top gnocchi with sauce of your choice and enjoy!