OH MY GOSH GNOCCHI! I hear it pronounced about a thousand different ways, but it doesn’t matter – it’s still delicious. I’m on day 20 of the Whole 30 challenge and squeaked by with this recipe. It’s delicious! Who doesn’t love a good gnocchi dish in the cool days of autumn. The roomies and I put this one together after I completely failed with it the first time. It definitely takes a delicate balance! But I think we figured out the golden recipe for you! Just remember, make this recipe your own! Maybe you want to add a little more nutmeg, or some allspice! Or maybe nix the butter for some evoo. Whatever makes you happiest is fine by me.
Also, did hot yoga this morning. Man did that feel good. I feel like CrossFit compresses my body, where yoga seems to stretch it out and make me more limber. One thing though, I couldn’t stop giggling to myself when people make those loud sighing sounds. Just quit it already. I’m terrible. I’m also terrible at down dog…and lion breath. It’s awkward.
In any case, try this recipe and let me know what you think!
- 1 3/4 cup mashed sweet potato (about one large potato, boiled and mashed)
- 2 cups tapioca flour
- 1/4 cup arrowroot powder
- 1/4 t kosher salt
- 1 egg
- 3 cups almond flour (I use Trader Joe’s)
- 3 T grass-fed butter
- 2 t cinnamon
- 1/2 t nutmeg
- Fill a big soup pot 3/4 of the way full with water and get it to a boil.
- Cut up your sweet potato into cubes or strips or however you want to do it…add these bits to the boiling water and let cook for 20 minutes.
- Make sure the sweet potato pieces are mushy, then take them out of the boiling water with a slotted spoon and put them in a mixing bowl.
- Mash them up with a fork and stick the mash in the fridge for about 20 minutes to cool down.
- Add your egg and salt to the mashed sweet potato and stir to combine. Once this is well combined, add in 1 cup of the almond flour. Mix again. Add in another cup of the almond flour. Mix AGAIN :). Add in your final cup of almond flour and mix thoroughly to combine. This should start thickening the mash.
- Add in your two cups of tapioca flour and quarter cup of arrowroot powder. This should really start feeling like an arm workout – it’s getting thicker!
- At this point, I like to spread out some wax paper on the counter top and dust it with a little arrowroot and almond flour. Take a handful of the sweet potato dough and roll it lightly in the almond flour you have on the wax paper. Perfect. Now, roll this ball into a long, thin, rope – about 1″ thick. Then, cut this rope into 1/2″ or so pieces (depending on what size you want your gnocchi.
- Repeat this process until you use up all your dough!
- Boil some fresh water.
- Once the water is boiled, add a handful of the gnocchi to the water. Once they float, they’re done! Do this in batches, and once they float make sure you pull them out.
- As the gnocchi is done boiling, place batches in a frying pan with with some grass-fed butter and sprinkle liberally with cinnamon. Add a dash of nutmeg to each batch.
- Each batch should cook in the butter for 5-7 minutes…serve immediately and let me know what you think!