Gluten-Free Sweet Potato Gnocchi with a Napoli Sauce
A classic made ridiculously simple.
- Makes : 2 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 2:30 hours
Sweet Potato Gnocchi
½ C (125 ml) + 2 Tblp (30 ml) of mashed and smooth, roasted sweet potato
¼ C (60 ml) millet flour
¼ C (60 ml) + 1 Tbsp (15 ml) almond flour
¼ C (60 ml) + 1 Tbsp (15 ml) tapioca starch
heap ¼ tsp (1.75 ml) salt
5 kg tomatoes
2 Tbsp (30 ml) olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 bunch basil, chopped
salt and pepper, to taste
1 chilli, finely chopped or a touch of dried chili flakes (optional)
fresh pea shoots to garnish
Sweet Potato Gnocchi
Whisk the flours/starch and salt together. Put the mashed sweet potato in a large bowl and add half the flour mixture. Lightly knead it in with your hands, then add the other half and knead just until no flour streaks remain.
Pull it together into one ball – the mixture should not be too sticky. If it is, add another tablespoon of almond flour and ½ teaspoon tapioca starch. Flatten into a disc and cut the disc into fours.
Dust a clean surface with millet flour. Roll out each piece with your hands and fingers on the surface until you create a snake-like piece about 15cm long and 1cm wide. Then with a knife cut individual gnocchi about 2.5cm long and press them with a fork. Repeat for each piece of dough.
In a medium pot of lightly boiling water, pour half the gnocchi in. wait until they begin to float to the top, then let cook for a minute or two. Remove with a slotted spoon. Repeat with the remaining gnocchi.
Put gnocchi in refrigerator for 5 minutes, then add 1½ teaspoons olive oil in a pan and sauté gnocchi for 5-6 minutes until they are crisp on the outside. Sprinkle with sea salt.
Bring a pot of water to the boil. Score the tomatoes at the top with the tip of a sharp knife and place, 2 tomatoes at a time, into the boiling water for 30 seconds or until the skins start to burst. Remove from the boiling water and place directly into ice cold water – this will keep the tomatoes fresh and stop the cooking process. Remove the skins and deseed the tomatoes then roughly chop and set aside.
In a large pot, heat the olive oil, sweat the onions and allow to brown slightly. Add the garlic and cook for 2 minutes. Add the tomatoes, basil, salt, pepper and chilli then add the water and simmer for 2 ½ hours over a low heat, until thickened and reduced.
Portion the gnocchi into bowls, top with a generous helping of Napoli sauce, a grating of fresh Parmesan and top with fresh pea shoots.
To preserve the sauce:
Pour the sauce into sterilised glass jars with steel lids. Seal the lids tightly then put the jars in a pot and cover with water. Bring the water to the boil. Once boiled, turn off the heat and allow the bottles to cool inside the pot of water. Remove and store for 2-3 months.