If you want an alternative to potato gnocchi, sweet potato is the ideal vegetable substitute. Orange sweet potato has the perfect combination of being high in complex carbohydrates and starch with a high moisture content, which ultimately will result in light and fluffy gnocchi.
Even better news is that sweet potato is a good “starch”, full of fibre and micronutrients so there is no reason why you can’t eat these gnocchi by the bowl-full.
Orange sweet potato is the ideal vegetable substitute to potato based gnocchi. Full of complex carbs and starch with a high moisture content means light and fluffy gnocchi every time
Ingredients 1 Large sweet potato
1 Cup brown rice flour
1 Cup buckwheat flour
2-3 Tablespoons butter
Handful fresh sage and thyme leaves
Salt and pepper to taste
Grated parmesan to garnish (optional)
Peel and cut the sweet potato into chunks and place into a saucepan filled with water.
Sweet Potato is a versatile vegetable that can be showcased in sweet and savoury dishes.
Bring water to the boil and cook for approximately 15 minutes or until the sweet potato is thoroughly cooked and tender.
Remove from heat and using a potato masher or fork mash into a puree. Set aside to cool.
Sprinkle some of the brown rice or buckwheat flour onto a large clean surface such as a chopping board or table. Combine the mashed sweet potato and the brown rice and buckwheat flours and knead to form dough.
Mashed sweet potato and flour are the only two ingredients required to make the dough.
Cut the dough into thick log slices and with each slice roll into long thin rolls and then into fork size pieces.
Roll the dough into long thin rolls then cut into fork size pieces.
Bring a large saucepan of salted water to the boil then add the gnocchi to the boiling water. It may be easier to cook the gnocchi in batches.
The gnocchi are ready when they start to float to the top of the water.
While gnocchi are cooking, melt the butter in a large frying pan over medium to high heat. When the butter starts to bubble around the edges add the sage and thyme leaves and cook until crisp.
Add a tablespoon of the salted gnocchi water to the burnt butter, sage and thyme and stir through the sauce.
Reduce the sauce to a low heat and transfer the sweet potato gnocchi to the frying pan with a slotted spoon. Add a pinch of sea salt and freshly ground black pepper and fold the sauce over the gnocchi.
Transfer to individual serving plates and serve while hot.
Notes I used Nuttelex Lite which is a plant based butter.
The dough can be frozen if you find you have made excess gnocchi to your requirements.