Tuesday, September 2, 2014

Paleo Sweet Potato Gnocchi

I was out of zucchini today and was making meatballs with tomato sauce (see previous recipe). I decided to give a try at sweet potato gnocchi. I found several recipes but none of them really worked for me. So I used ideas from a few of them and created my own version. The result was a delicious chewy gnocchi with a slight crisp on the exterior. My husband even said he was pleasantly surprised at the texture. I hope you like them!

Paleo Sweet Potato Gnocchi

4-6 sweet potatoes (size dependent, aim for about 630grams in weight)
1 cup tapioca flour
1/2 cup almond flour
3 tbsp coconut flour
1 tsp salt
1/2 tsp baking soda
2 egg yolks

Peel and cube sweet potato. Boil until fork tender. Rice the sweet potato by putting through a potato ricer or sieve. Mix all flours, salt and baking soda into warm potato. Once cooled a bit, add yolks. Mix until well combined. Pour mixture into zip lock bag, and press out the air. Place in the fridge and leave for at least 2 hours or up to overnight. Preheat oven to 325. Parchment line a baking sheet. Cut one corner off the bottom of the bag and squeeze out one inch long strips onto parchment paper. When finished, press the top of each gnocchi with a fork. Bake for 25-30 minutes. Serve with sauce of your choice or just munch on then plain. Enjoy!!

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