Sweet Potato Gnocchi

The recipe you have all been waiting for since I posted pics from the night I first made it for dinner. This dairy free, gluten free and totally taste bud exploding dish will blow your mind. Its also super easy to make… Enjoy!

Prep time: 15 mins

Cook time:  15 mins

Total time: 30 mins

Makes:  2-4 servings

Ingredients:

Gnocchi

• 1 cup cooked mashed Sweet Potato
• 1/2 cup Cassava
• 2 teaspoons olive oil
• Pinch of sea salt

Coconut Cream Sauce

• 1 Tablespoon olive oil
• 1 small white onion
• 2-3 large garlic cloves
• 1 can of full fat coconut cream
• 1 Tablespoon of tapioca flour
• 1 Tablespoon of fresh rosemary
• 1/2 teaspoon sea salt
• 1 cup of fresh spinach

Directions:

1. Chop a sweet potato in chunks and boil until soft. Drain and mash. *TIP: if you are making sweet potato for something else make extra to make this the night or two after so the potato is already cooked and ready to go.
2. In a bowl stir together the cooked mashed sweet potato and cassava flour.
3. Mix until it is completely smooth.
4. Separate the dough in to 4 equal balls.
5. Dust the counter top with some Cassava flour.
6. Roll out each ball until they are about 3/4″ in diameter and look like a long string.
7. Cut all the strings into 1″ pieces
8. Bring large pot to a boil and drop all the pieces into the boiling water.
9. Once they have risen remove them and lightly coat them with oil.
10. Heat up a large skillet with a bit of olive oil.
11. Add the gnocchi and cook until each side is golden and a little bit crispy

 

Sauce:

1. Sautee the onion and garlic with olive oil until onions are translucent.
2. Add rest of ingredients (except spinach) to the sauteed onions.
3. Bring to a low boil stirring continuously so flour doesn’t clump.
4. Add in the spinach and let it wilt, the add the gnocchi.

ENJOY!!!