Awesome sweet potato gnocchi and arrabbiata sauce

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The awesome guys at Barbell Shrugged just shared my sweet potato gnocchi recipe on the Daily.

Here’s the link.
http://daily.barbellshrugged.com/sweet-potato-gnocchi-better-pasta/

Go check it out and make sure to follow them.

I’ve attached the recipe here too. Got to try this stuff. It’s so good, and it’s great warmed up the next day too. You can also eat it cold from the fridge or even flatten the cold gnocchi into pancakes and refry them. I do that and have them with eggs. It’s like eating chips!

SWEET POTATO GNOCCHI

INGREDIENTS

  • 500g of mashed sweet potato (equates to approx. 2 big sweet potatoes)
  • 220g (plus an extra 30g set aside) of arrowroot flour/starch (220g is just less than 2 cups)
  • 180g of almond flour (just over 1 1/2 cups)
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • Pinch of nutmeg
  • 1 whisked egg white (it should be fluffy)

METHOD

Peel, chop and steam the sweet potatoes until soft. Mash and set aside. I use a potato ricer to do this.

Add half of the arrowroot flour, half of the almond flour, the salt, the nutmeg and all the baking soda and mix until combined.

Whisk the egg white until frothy and add to the gnocchi mix. You can put the egg white in beaten. It still works but it makes the dough gloopy and difficult to mix into the potatoes.

Add the remainder of the almond flour and then just keep adding arrowroot flour until you get a fairly stiff, pliable dough. It shouldn’t be crumbly!! (keep the extra 30g of arrowroot flour set aside and only use if your mixture is too moist).
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Flour your counter top with arrowroot flour and roll your dough into logs of about 3cm diameter. 
Cut the dough into little squares of about an inch.
 Slightly flatten each square with your thumb or a fork.
Bring a large pot of water to the boil and cook the gnocchi in small batches (8-10 pieces at a time). They will sink to the bottom and rise to the top when cooked. This only takes a few minutes. They will also puff slightly. Immediately remove and transfer to a lined tray. They are a little bit sticky.

Fry the gnocchi in a hot pan with a little butter until golden on either side. Now stop yourself from eating these are they are!!! It’s hard.

Note: if the gnocchi breaks up in the boiling water, it means the dough isn’t dry enough so test out one first before adding them all!!

I serve mine with arrabbiata sauce and garlic grilled shrimp (the picture). Absolutely delicious.

For the ARRABBIATA SAUCE

INGREDIENTS

400g of diced tomatoes (1 large or 2 small tins)

1 teaspoon of chili flakes (add a half teaspoon more if you like it spicy….I do)

3 tablespoons of olive oil

1/2 cup of chopped fresh basil

4 to 5 cloves of garlic (crushed)

salt and pepper to taste

METHOD

Combine tomatoes, olive oil and red pepper flakes in a large pot. Simmer for 35 to 40 minutes until the sauce is thickened. Stir in garlic and simmer for 5 minutes. Remove from heat and stir in your basil. Season to taste.

Enjoy. Too delicious!

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