Pasta has got to be a staple in every Aussie home, right? As a child I used to love twirling spaghetti around my fork and stuffing it in my mouth. When I first moved out my diet consisted almost entirely of the cheapest packet pasta I could find, and in recent years the fresh stuff has seen my love affair grow even stronger.
I will happily put my hand up and say that pasta is one of the most delicious foods on this planet.
So imagine breaking up with the stuff. For those of us who avoid gluten, pasta is almost permanently off the menu (and because of its soy content, so to are most of the gluten-free versions).
For me, this Easter marks one year since my last rendezvous with the Italian delicacy.
In terms of substitutes, I’ve always known that fresh gnocchi was an option, but speaking honestly it’s always been one of those recipes that’s just been a little too complicated to attempt. So when my boyfriend requested sweet potato gnocchi for dinner this weekend, with an afternoon up my sleeve I bit the bullet and jumped at the opportunity.
Knowing it wouldn’t be an easy task I researched a couple different recipes and oh my giddy aunt did I find a goodie.
This version is paleo, dairy-free, sugar-free, vegan and clean friendly. I changed the quantities slightly from the original which you can find here on Paleo Grubs.
The below recipe works perfectly to create delectably fluffy parcels of melt in your mouth pasta goodness. We served ours with some sauteed spinach and mushrooms with goat’s feta. It made for the perrrrfect autumn meal.
Also worth a mention – I spent hours (3-4) in the kitchen making this… It takes a while and we split the cooking up over a few days to make sure every batch was fresh. Don’t be deterred! The dough stays good in the fridge for a day or two.
- 3 large sweet potatoes
- 2 1/2 – 3 cups almond flour
- 1 cup arrowroot powder, plus more for dusting
- 1 tsp salt
- 1 tsp baking soda
- Pinch of garlic
- 2 egg whites
- Preheat the oven to 190 degrees C. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 1 hour, 10 minutes or until soft. Remove from the oven and let cool.
- Peel the potatoes and place into a large bowl. Mash well. Add the flour, arrowroot powder, salt, baking soda, and garlic. Stir well to combine.
- Whisk the egg white until frothy. Gently fold it into the sweet potato mixture. Refrigerate the dough for 30 minutes.
- Dust a work surface with arrowroot powder. Roll out a handful of the chilled dough into a long thin rope. Cut into 1-inch segments. Use a fork to slightly flatten each segment.
- Prepare a large pot of barely boiling water. Working in small batches, drop each piece of gnocchi into the water. Let cook for about one minute. When they float to the top, remove with a slotted spoon. Place into a colander to drain.
- Melt the coconut oil in or olive oil in a fry pan over medium heat. Sear the gnocchi on each side to brown. Serve immediately.
- Servings: 6
- Difficulty: Hard