Gnocchi is a real treat all year round guys, this Italian dumpling is typically made from mashed potato, flour and semolina and eaten in much the same way as pasta. My spin on gnocchi is deliciously light and tasty as sweet potatoes replace the regular potato component and instead of flour I have used rice flour which makes gluten free, tender and tasty. Sage is thrown in right before the gnocchi is due to be served which further adds another dimension of freshness and flavour. Sage is great because it contains numerous health benefits such as being an anti-inflammatory and antioxidant compound. It also helps to balance hormones and to settle an upset stomach it’s a wonderful herb that is quote underrated. I’ve been growing it in my own garden for the past couple of years and must admit that I overlooked it until very recently, now I really appreciate it and can’t stop singing its praises.
My sweet potato gnocchi is one of my more weekend type dishes to try (when you generally have more time on your hands), it doesn’t take 20 minutes but this is the sort of dish that will really impress and you can get your family and friends involved in the preparation process too, it’s really fun! I would suggest having this dish post-workout to really help with repairing your muscles and the comforting good sugars that the sweet potatoes will release into your bloodstream.
Total time: 1 hour
Prep time: 30 minutes
Cook time: 30 minutes
To serve 4 you will need:
For the sweet potato gnocchi:
3 medium sized organic sweet potatoes, chopped and boiled/steamed and allowed to cool
5 tablespoons of rice flour (and some extra for dusting and rolling out your gnocchi)
2 teaspoons of Himalayan salt
1 teaspoon of red chilli flakes
2 pastured egg yolks
For the Sage Sauce:
2 tablespoons of melted butter – http://www.kerrygold.co.uk/
2 tablespoons of freshly chopped sage
1 teaspoon of chilli flakes (optional)
½ teaspoon of Himalayan salt
From your kitchen:
2 pans (one for your sauce and one for poaching the gnocchi)
A wooden spoon
A plastic spatula
A few plates for letting your gnocchi rest
A few metal spoons
A slotted spoon
A serving dish
Step 1: Bring your large pot of lightly salted water to the boil. While you wait for the water to heat, make your sweet potato gnocchi. All you need to do is take your fork and mash up your sweet potato and seasoning. Next, add in your egg yolks bit by bit and mix. Mix in your rice flour gradually until it comes together to form a beautiful dough.
Step 2: Transfer your dough to a floured work surface and roll out your gnocchi into long snakes. Take your knife and cut 1inch pieces to create your tender gnocchi pieces and set aside on a plate. This process can be quite therapeutic; before you know it you will have a mini mountain of gnocchi. It’s now ready to be cooked.
Step 3: Drop the sweet potato gnocchi pieces into the boiling water and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
Step 4: Making the sage butter sauce could not be any simpler or faster. It has such a satisfying smell too. All you need to do it melt you butter over a medium-low heat until the butter starts to bubble slightly. Add in your seasoning and chopped sage and cook for a couple of minutes.
Step 5: Lastly, add in your chopped sage and give your sweet potato gnocchi a good toss in the man, making sure every delicious piece is covered in your sauce. Serve immediately with a lovely garden salad.
https://draxe.com/essential-oils-for-hormones/ – here is a link for sage and the benefits for hormonal health