Sweet potato gnocchi

Doughy lovely paleo, gluten free pasta dumplings!  Great with any pasta sauce you can think off! Delicious even just with butter and nutmeg! Hearty comfort food!

A little more time consuming and messy (well for me, I was covered in flour) than most of my recipes but worth it! Took a bit of trial and error with flour , while arrowroot is the better option , tapioca flour is easier found and works well.

Ingredients

• 2 large sweet potatoes or 4 small ( approx 800 grams unpeeled)
• 2 cups almond flour
• 1 cup arrowroot powder or tapioca flour ( they are the only 2 options that will give the stickiness required to hold it all together nicely)
• 1 tsp baking powder
• Egg white
• Nutmeg
• 1 tsp Salt and pepper to taste

Method

• Poke your sweet potatoes with a fork and bake in the oven for 50 min’s at 190 until they are soft
• Remove from the oven and allow to cool
• Peel your potatoes and pop into a large bowl
• Add your flours and spices
• Stir well to combine all the ingredients
• Whisk egg till frothy and fold into the mix
• Refrigerate for 30 mins
• Dust work surface healthily with tapioca/arrowroot
• Roll dough into long thin rope.
• Cut into one inch pieces. Press lightly with a fork to flatten into a little gnocchi dumpling
• Boil a large pot of water Drop small batches into the water, wait till they float to the top and remove.
• Drain off the water
• You can add the Gnocchi now to a sauce or fry lightly in butter to get a golden coating on them

Enjoy

Macros based on 4 servings:

• Calories : 490
• Protein: 14 grams
• Fat: 28 grams
• Carbs: 52 grams