Here I go again with yet another sweet potato recipe. No apologies over this either I’m just addicted to sweet potatoes lately. To think I used to rarely eat them, now I buy massive bags of them from Costco.
I’ve never had gnocchi ever, to be honest I never heard of it until this past year. I know what rock have I been living under my whole life? This is my new favorite creation and I honestly could care less for the idea of plain boring pasta when there is this to replace it.
I was a bit intimidated to make this seeing the potato must be cooked with the skin on then peeled while still hot. That was a task in itself and yes if you’ve never made this the potato is even hotter than you imagine. Once that part was handled it was learning measurements of ingredients to get the dough to combine well enough.
This recipe is as usual entirely gluten free and I don’t use gluten free all purpose flour anymore so I used gluten free oat flour, almond flour, and tapioca flour. Seeing I was creating my own recipe it was a task to get exact measurements, also had nothing to compare this to, but I think it came out great.
Ingredients for gnocchi:
1 large sweet potato
1 1/3 cup almond flour
1 1/3 cup gluten free oat flour
1 1/3 cup tapioca flour
Boil the sweet potato in a pot of water with the skin still on. It takes about 15 minutes to fully cook. Then place the sweet potato on a large area where it can be formed into dough I used a large wooden cutting board. This is the not so fun part. Carefully peel off all the skin while the potato is hot. This takes skill if I needed to hold the potato I used a paper towel and used a large knife to get the skin off. Now let the potato cool entirely because you are forming the dough with your hands. Start boiling a large pot of water with some sea salt added to it. Then to make the dough I started with 1/2 cup of each separate flour and folded the dough and continued until all the flour was used. You want it to be firm dough that can be rolled and not have any moisture left but not to dry. If need be add extra of all the flours. Then you cut the dough into 4 sections and roll each section out like a play dough worm ( yes I’m so happy I just referenced playdough!) After all pieces are rolled out then cut them into about 2 inch pieces. After all the dough is cut gently press it down with a fork. Once water is boiled cook in 3 separate batches. The dough will sink to bottom so give a quick stir so it does stick. Cook for about 5 minutes the dough will soon float to the top. Remove with a slotted spook and place on a cooking sheet as the rest cook.
Ingredients for Portobello mushroom cashew cream sauce:
Soak 1 cup of cashews for at least an hour and drain
1 cup water + 1 cup water to be used separately
6 Portobello mushroom caps
1 tablespoon better than bouillon vegetable base low sodium soup mix ( must be this broth, I attempted this with another broth and it did not taste right)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 tablespoon cumin
Add 1 cup water to a pot with the soup broth and mushrooms. Bring water to a boil then simmer on low until mushrooms are cooked. In a high speed blender add the cashews and 1 cup of water to make the cashew cream. You only need 1 cup of cashew cream for this so save the rest ( look through my recipes and feel free to make the cashew cream banana ice pops with the leftover cream) add one cup of cashew cream to the blender and add in the mushrooms save the broth in the pot and blend well cream well. Add in the onion powder garlic powder and cumin and blend. Then add this cream to the broth in the pot if it’s cooled reheat on low for a few minutes. Now after all your hard word go and enjoy your sweet potato gnocchi!