This recipe is for all you Gnocchi lovers who are trying to stick with your paleo lifestyle. This meal is super easy to prepare and cook so don’t feel like its an impossible task.
- Sweet Potato - I used around 800g and that made quite a bit of gnocchi with enough dough to freeze for another meal
- 3 cups of Almond Meal
- 3 cups of Tapioca Flour
- 3 egg whites
- salt & pepper
- Tablespoon of baking powder
Preparing the Dough
Peel your Sweet Potato and cut up and place in a steamer until soft. Mash with a small amount of salt & pepper and then let cool in refrigerator.
Once the mash is cool you will need to begin adding the flours. I did a small amount of each at a time. Half a cup of almond flour mix and stir, be sure to get everything off the sides. Then add the same amount of tapioca.For every cup of each flour add in one whisked egg white you may not need that much depending on how dense your potato is.Keep adding in the flour and be sure to use your hands to combine the mixture.
Once it is at a dough like consistency and you can roll it in your palm without sticking it is then ready.Place dough in the fridge to sit for around an hour. Once chilled you can roll the dough into long sticks on the bench top dusted with some tapioca flour.Then cut into small sections and I used a fork to score the top as well.
Cooking the Gnocchi
Boil a large pot of water and add a small amount of salt. Drop each piece in and wait until they float to the top. You can serve the gnocchi at this point but I pan-fried my gems, as I loved the crispy outside and soft centre best. You may need to do small amounts at a time as you wont have enough pan space to fry off the gnocchi. Have your oven on a low heat so once it has been cooked on the pan you can keep it arm. Use a small amount of coconut oil on the pan and be sure to cook both sides.
You can serve as you choose but I made a basil pesto which tasted amazing stirred through topped with some crispy bacon.
To make the basil pesto all you need it to put 4 cups of fresh basil leaves into a food processor along with ½ cup of toasted raw pine nuts, a clove of garlic, 1/3 of a cup of extra virgin olive oil and ½ teaspoon of salt. Blend together and once a thick paste stir through your fresh Gnocchi.