Naturally
Gluten-Free Meals
SWEET POTATO
GNOCCHI W/SPINACH CREAM SAUCE
Serves 2-3 people
INGREDIENTS
Gnocchi
1 Cup Mashed
Sweet Potato, boiled
½ Cup
Cassava/Yucca Flour
2 Tsps Olive Oil
Salt to Taste
Sauce
1 Tbl Olive Oil
1 Small Red
Onion, minced
2-3 Large Garlic
Cloves, crushed
1 Can Coconut
Milk
1 Tbl Tapioca
Flour, optional
1 Tbl Fresh
Rosemary, chopped
1 Tbl Fresh Sage,
chopped
1/2 Tsp Sea Salt
1 Cup Fresh
Spinach
Red Chili Pepper
Flakes, optional
INSTRUCTIONS
Gnocchi
In a bowl stir
together the cooked mashed sweet potato and flour (use Anthony's Goods brand to
get same results) for the gnocchi until completely smooth. If you don't have
cooked sweet potato on hand, make it by peeling a large sweet potato, cutting
into 2" chunks, and boiling in water until soft (drain water from sweet
potatoes after boiling).
Separate dough
into four equal parts and roll out into 3/4" diameter tubes on a surface
dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
Bring a large pot
of water to a boil and drop gnocchi into it. Once they have risen to the
surface, remove, and drizzle lightly with olive oil.
Heat a skillet
over medium heat and pour 1 Tbl olive oil into the pan. Add gnocchi and cook on
each side until golden, then remove.
Sauce
In a skillet
sauté the minced onion and garlic in 1 Tbl olive oil until golden. Add
remaining ingredients except spinach and leave out tapioca flour if you want
the sauce to be thinner. Bring sauce to a low boil and boil for 1-2 minutes,
stirring continuously until sauce thickens. Then stir in spinach, let it wilt,
and add gnocchi.
NOTE: Always read labels carefully
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