Gluten Free Sweet Potato Gnocchi

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Gluten Free Sweet Potato Gnocchi

This sweet potato gnocchi is the dream. You might have seen me making this for my food shoot on snapchat (username: madeleine_shaw_) and it proves that gluten free food can taste insane!

It uses buckwheat and tapioca flour, which are both gluten free, which means you won’t feel bloated afterwards!

Garlic is a great antioxidant, and mixed with the fresh basil, it adds another dimension of flavour to the dish.

Share your recreations with me on Twitter, Facebook and Instagram using #madeleineshaw #gettheglow I love seeing them!


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Directions

To make the cooked mashed potato grab one medium sweet potato, peel, steam (until cooked through) then mash by hand or with a hand blender.

Mix the flours together with the salt and nutmeg (if using). Place the mashed potato in a bowl and add half the flour to it, kneed with your hands until no flour streaks remain, then add in the rest of the flour, again kneading until mixed through. The mixture shouldn’t be sticky, if it is add a tbsp. of buckwheat flour and ½ tbsp. of tapioca until it looses its stickiness but is still very soft. Divide the mix into 4 equal balls.

Sprinkle some buckwheat flour on top of a clean surface to create a snake like appearance 15cm long and 1.5-2 cm wide. Cut into 3cm long rectangles with a knife, then place to the side.

Boil the kettle and pour the water into a large pot, boil the gnocchi for 5 minutes then drain and leave to the side.

Heat a pan with 1 tbsp of butter of coconut oil, crush the garlic and add it in with the gnocchi, be careful the garlic doesn’t burn. If it starts to crisp up add a tbsp. of water to the pan. Throw in the pine nuts and a pinch of salt, sauté for a few minutes until the gnocchi is bronzed both sides.

Serve on a plate with a handful of chopped basil and a sprinkle of sea salt.

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Images: Holly Clark Photography

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