I love pasta! A huge bowl of comforting, warming, delicious pasta spirals was often my go-to evening meal. Quick to cook, filling and easy to prepare. But my body hated it. I’d eat a giant bowl of the stuff and feel awful afterwards. So what’s the solution? Something that’s just as quick and easy to make, equally as filling but without the bad, bloated, sleepy feelings. Sweet potato gnocchi! And its delicious.
The other thing I love about these lovely little pasta dumplings is that they freeze perfectly. So make lots, pop them into a freezer bag and you’ve got a quick option for those evenings when you just don’t feel like preparing fresh food. You can cook them straight from frozen so you don’t even have to remember to defrost.
INGREDIENTS (enough for 2)
1 sweet potato
100g rice flour
Tsp dried sage or rosemary
Pinch or 2 of salt
I’ve made mine with fresh pesto and some lovely spring greens
Cut a sweet potato into 4 and bake for an hour at 160C. Allow to cool and scoop the flesh from the skin (you don’t need the skin).
Add the scooped potato to a food processor with 100g of rice flour, a pinch of salt and some dried sage or rosemary. The mixture should form a dough.
Roll your dough on a floured surface into a long sausage!
Cut the sausage into little chunks
Use the back of a fork to press the gnocchi into discs. Creating those little grooves helps the sauce to stick to the pasta better.
Boil a pan of water. Simmer and add the gnocchi to the pan. It will sink at first but floats when its ready. It should only take 7-12 minutes to cook. Drain the water and serve with fresh veg and your favourite pesto or pasta sauce.