One of my favorite meals to order in an Italian restaurant is gnocchi. Gnocchi with pomodoro, gnocchi with pesto, gnocchi with Bolognese… You can see that I like these little bites.
Originally gnocchi is made with wheat flour and potatoes. To make the recipe gluten free, I have replaced the wheat flour with buckwheat flour. I also used sweet potatoes instead of potatoes. The results have been delicious.
- Sweet potatoes are a great source of VitA, C + D as well as potassium, dietary fibre and iron that supports healthy bones and your immune system.
- The magnesium in sweet potatoes are an anti-stress mineral.
- a great source of fibre
- supplies important minerals and vitamins such as iron, zinc, copper and niacin.
- a high quality protein
- naturally gluten free because it is a fruit seed, rather than a grain.
Tips on making the gnocchi: Planning in advance
- I roast the sweet potatoes the night before to have them ready when I want to make the dough.
- The dough can be a bit sticky. It is important not to overwork the dough as it will become very soft to work with.
- Do not get tempted to add too much flour to make the dough firmer, as your cooked gnocchi pieces will be very dense when they are cooked.
- The grooves in the gnocchi pieces are important, as it will help to trap the sauce that you serve with the cooked gnocchi.
Freezing the gnocchi for later?
- Freeze the gnocchi pieces on a individual layer. Once they are frozen you can add the frozen pieces to a single container.
- You can cook the gnocchi from frozen. If you do wait for them to defrost completely, they will become quite soft and you might struggle to separate them from each other.
- 3 sweet potatoes
- 1½ cup gluten free flour
- 1½ cup buckwheat flour
- 1 free range egg
- 200g of wild mushrooms
- 400g regular mushrooms
- 2 cloves garlic
- 1 lemon
- salt + pepper
- sprigs of thyme- leaves removed or sage
- 250g grass fed butter butter
- Toasted pine nuts to garnish
- Roast the sweet potatoes whole in a preheated oven for 30 mins on 200 degrees Celsius and let them cool. (I try and do this the day before to make the prep time shorter)
- In a bowl, scoop out the cold sweet potato flesh and add the flour.
- Make a hole in the middle and and beat the egg in it.
- Mix in the flour from the sides with a fork until everything is evenly mixed.
- Use your hands to form the mixture into a dough. Do not over work the dough. Cut the dough into 6 even pieces.
- Dust a flat surface with some flour.
- Roll out the dough with your hands to form long 'logs'. The thickness off the rolled dough will determine the size of your gnocchi.
- Cut the rolled pieces into even 2 cm pieces.
- Shape the 2 cm pieces into oval shapes and use a fork to make grooves in your gnocchi pieces. Pack the finished pieces onto a tray dusted with flour. Store them in the fridge until you are ready to prepare them.
- Prepare the gnocchi, the mushrooms and the burnt butter sauce separately and serve them together. Garnish with toasted pine nuts.
To prepare the mushrooms; Sauté all the mushrooms and garlic in a pan with 1 tspn butter over medium heat. Stir regularly and add the lemon juice, salt and pepper.
To prepare the burnt butter sauce, heat a small saucepan. Melt the butter until it starts to boil, then lower the heat. The solids in the butter will separate from the clear golden liquid. When this happens, drop in the thyme leaves. The thyme will make a crackling sound. Its important to watch the thyme so that it does not burn. The golden thyme infused liquid is the clarified burnt butter sauce. Discard the foamy solids (lactose).