Recipes · Savory

Sweet Potato Gnocchi Recipe

Happy December babies! I am really into the holiday spirit and am counting down the days until my holiday starts. It’s been a long year and I’m committed to ending it on high.

IMG_2039-1440x2160As the seasons have turned and we are now in winter mode, I tend to crave more warm and hearty food – give me all the healthy carbs!

Today’s recipe I have taken from the fabulous Charley’s Health, I love her gluten free options. I’m also mildly obsessed with a sweet potato at the moment.

Ingredients:

1 cup mashed sweet potato
Pinch salt and pepper
Dash mixed herbs
1/3 cup gluten free flour – I use rice flour
1 clove garlic
Olive oil for cooking
Handful fresh spinach
Free From Pesto

Instructions:

To make the gnocchi, combine the sweet potato, seasonings and flour and mix until well combined and you’re left with a dough mixture.
Spread a little flour onto a cutting board and roll out the dough to form a long sausage shape. Cut into small thumb sized pieces.
To create the rolled effect, press each piece of gnocchi against a fork and roll towards you.
Fill a saucepan with water and bring to the boil. Add in the gnocchi and allow to cook until they start to float to the surface, then scoop them out with a slotted spoon and place onto a side plate.chef-cooker-cooking-8717
Heat a little olive oil in a frying pan and add in the gnocchi and crushed garlic. Sauté so that they start to lightly crisp and then stir through the spinach and a few spoonfuls of the pesto.
Once the spinach has wilted, serve onto plates and enjoy!

Yummy! P.S leftovers make a fabulous work lunch the day after.

SR
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