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.
As 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.
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
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.
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.