Sweet Potato Gnocchi
An estimated 1 out 70 Australians have some degree of gluten intolerance, with the number of people being diagnosed later in life continually rising. It is essential that everyone who loves to cook has a gluten-free dish in the repertoire - This recipe provided by Emmy Feingold of The Sweet Potato Kitchen is 100% gluten-free and 1000% delicious.
My focus is on low-tox, high quality organic produce that's treated with respect and cooked in a way that's easy to digest while still retaining all the beautiful flavours that nature intended - Emmy feingold, the sweet potato kitchen
800g sweet potato (large if possible)
2 cups quinoa flour + extra for dusting
1 egg yolk
1 tsp salt
4 TBSP rice bran oil
Preheat your oven to 180C.
Bake whole sweet potatoes for 1 hr or until very soft inside. Cooking time will vary depending on the size of your spuds.
Remove from the oven and allow to cool.
Run a knife lengthwise along the sweet potato and scoop out the flesh into a large bowl then mash with a fork until smooth.
Add quinoa flour and salt and mix with hands to incorporate fully then add the egg yolk and repeat.
If the mixture is too sticky add some more flour.
Divide the mixture into 4 equal-sized balls.
Sprinkle the extra flour onto your bench and roll each ball out into a round log 3-4cm in diameter. Repeat with the remaining 3 balls.
Cut your logs into bite-side pieces then press each piece lightly with a fork to create an indent.
Bring a large pot of salty water to a boil.
Add the gnocchi in batches and remove with a slotted spoon and place on a clean plate once they float to the top.
Now heat a large skillet over a med-high flame and add some rice bran oil. Fry the gnocchis on each side until golden. Depending on the size of your skillet this also may need to be done in batches.
Serve your gnocchi with any toppings that tickle your fancy... I'm using kale, cherry tomatoes, garlic and chilli.
This recipe was provided by Emmy Feingold from The Sweet Potato Kitchen