I’m so excited to be bringing you this recipe today. I’ve been planning it in my head for awhile now, and this weekend I finally got to make this dish for you! The flavours in this recipe are irresistible to me. The combination of the sage leaves, olive oil and lemon compliment each other so well you just want to eat more! The gnocchi is quite dense, so a little goes a long way with this dish. The ultimate comfort meal as the weather gets cooler here in Melbourne.
A few tips with making this Gnocci dish:
First tip: DO NOT attempt this recipe if you are not prepared to clean flour off every kitchen surface you own including cupboards! I found this one seriously messy, however totally worth it for the end result. (Maybe you could con your hubby/girlfriend/sister into cleaning up for you seeing as you presented them with such an amazing dinner!?)
Second tip: if your dough is really sticky, keep adding the flour. I found the sorghum flour the best for sprinkling on the bench before rolling the dough onto it. Keep adding flour to your hands, the dough and your surface as you create your little dumplings to prevent them from sticking everywhere.
Third Tip: once your gnocchi floats to the top of the boiling water, they are ready to come out. Use a slotted spoon and place them on a plate lined with baking paper so they don’t stick to the plate. Also add some oil to the water to prevent the dumplings from sticking together in the water. If you see them wanting to stick together gently guide them away from each other with a spoon.
This is probably the most fiddly recipe i’ve tried so far. Perhaps save this one for a saturday when you have the whole afternoon to play around. It would make a great entree for a dinner party that’s for sure.
This recipe is gluten and dairy free for all of my intolerant followers. I’m avoiding gluten and dairy myself at the moment (i’m getting my fibre, calcium and carbohydrate from veggies, fruit and gluten free grains and seeds) to try and relieve some skin issue’s I’ve been having. More on that another time.. Sweet potatoes are a great complex carbohydrate source and are packed full of Vitamin A which is great for our eyes, skin and tissue maintenance.
So here it is. My Sweet Potato Gnocci.
- 2 small sweet potatoes
- 1 cup of buckwheat flour
- 1 and 1/2 cup of sorghum flour
- 1 teaspoon of corn flour
- Extra flour for rolling out the dough
- 1 egg
- 2 cloves of garlic
- 8 sage leaves
- 1/2 a lemon
- 1/4 cup of olive oil
- Pre-heat the oven to 180 degrees celcius.
- Cover the potatoes in foil and bake in the overn for 40 minutes or until they are very soft.
- Remove the potatoes from the foil. Allow them to cool a little before peeling away the skin with your hands (they'll come off very easily).
- Mash the potatoes with a hand masher or a fork until they are smooth.
- Add the egg and flours in cup by cup, stirring in between. Keep stirring until the mixture starts to come together in a dough. If the mixture is still really sticky keep adding flour.
- Sprinkle lots of flour on your counter. Using a spoon, scoop out a quarter or the mixture onto your bench. Keep flouring the dough as you manipulate it into a long sausage shape.
- Cut into centimetre widge pieces and indent them with the back of a fork.
- Repeat this process for the other 3 quarters of the mixture.
- Bring a large pot of water to the boil and add a little oil to the water.
- Carefully place 5 or 6 pieces of the gnocci into the boiling water at a time.
- Wait until the dumplings rise to the surface or the water before removing them, set aside on a plate lined with baking paper.
- Repeat this process until all your dumplings have been cooked.
- Heat a large fry pan and add the olive oil.
- Add the garlic, sage and the teaspoon of cornflour into the pan. Allow to fry for a couple of minutes.
- Add the gnocci to the pan and coat with the sage and oil sauce. Cook for around 3 minutes.
- Serve on plates or in bowls, squeeze the lemon onto each plate before serving.
- Enjoy! Serves 4 entree size.