Paleo Sweet Potato Gnocchi in Sage Butter
Gnocchi is a dish that is difficult to enjoy while being paleo compliant. This version uses sweet potato and tapioca flour to make beautiful, flavoursome sweet potato gnocchi with a lovely orange colour. It goes well when served with pork, such as pork belly or even pork sausages. Once the gnocchi is made, I like to cook it in butter and sage for a wonderful, caramelised sweetness.
Sweet Potato Gnocchi Ingredients
500g Sweet Potato mash
210g Tapioca Flour (Arrowroot)
190g Almond Meal
1 tsp Baking soda
3-4 tsp Sea Salt
1 small egg white
Bake the Sweet Potato in their skins until they are completely soft all the way through.
Allow to cool just enough that you can handle them and peel the skin off.
Rice or pass the flesh through a strainer using the back of a spoon.
Add half the tapioca, almond meal, salt and all the baking soda and mix until combined.
Whip the egg white until frothy and add to the gnocchi mix.
Add the remainder of the dry ingredients and incorporate well to form a dough.
Taste and add more salt if needed.
Using tapioca on the bench and on your hands roll logs or sausages of the dough about 2-3cm diameter.
Cut the sausages at 1 inch lengths to create little pillows.
Slightly flatten each pillow with the back of a fork.
Bring a large pot of boiling water to the boil and cook the gnocchi in small batches (8-12 pieces at a time). They will sink to the bottom and rise to the top when cooked. Immediately remove and transfer to a tray lined with silicone paper.
Fry the gnocchi in a hot pan with a little oil until golden on either side. Finish with some butter and sage.
NB: The amount of tapioca and almond meal can vary slightly depending on how wet your potato mash is. If the dumplings start to disintegrate in the pot of boiling water they need more dry ingredients.