A colourful and delicious purple sweet potato gnocchi recipe that is a feast for the eyes as well as your taste buds.
Potato gnocchi is a divine dish as it is, but using purple sweet potatoes really takes the experience up a notch. The colour and texture, bathed in an aromatic sage and garlic infused brown butter is smile inducing before you even have a taste. It truly brightens up the gloomiest of days, and the flavour is something special.
Gnocchi are not difficult to make, but you don't have to share that information with your family as they ooh and ahh at this impressive yet simple dish.
These gnocchi are gluten-free, dairy-free, and suitable for ovo-lacto vegetarians.
To really bump up the colour, check the tips below for an optional addition to this dish that will really kick up the vibrancy of an already colourful meal.
TIP: If you don't have a potato ricer, you can use a masher, however it is important not to leave any lumps in the potato.
TIP: To really give this dish an extra pop of colour and flavour, sauté cheery tomatoes in the butter after the sage and garlic are removed then mix them in before serving.
(Makes 8 servings)
2 large purple sweet potatoes, riced
1/2 cup plant-based butter
1 bunch fresh sage leaves
3 cloves garlic
2 cups almond flour
1 cup tapioca flour
1 teaspoon salt
Microwave, the purple sweet potatoes. Be sure to poke them several times all around with a fork so they can release steam as they cook. Microwave for 12 to 15 minutes, stopping to turn them over halfway through the cooking process.
While the potatoes cook, trim about 30 sage leaves off their stems.
In a sauté pan on medium-high, melt the butter and bring it to a simmer. Reduce the heat to medium and allow it to continue simmering. Place the whole cloves of garlic into the pan and lightly stir them around. One at a time, place the sage leaves into the simmering butter to cook for about 45 seconds to 1 minute. Remove the sage leaves with tongs, or slotted spoon, and place them on a paper towel to drain. Remove the garlic cloves, mince, and set aside. Once the butter has browned, remove from the heat, add the garlic back into the pan and set aside.
Line a large sheet pan with parchment paper and set aside.
Cut the purple sweet potatoes in half and scoop out the cooked flesh into a bowl.
In a separate mixing bowl combine the almond flour, tapioca flour and salt. Spread about 1/2 cup of the flour mixture out onto a clean working surface.
Rice the purple sweet potatoes onto the floured surface. Add about 1, 1/2 cups of the remaining flour mixture onto the riced potatoes and form the mound into a well in which you can crack the egg. Begin mixing the egg, pulling in more and more of the surrounding potato and flour mixture until the entire mound is incorporated. If it is very sticky, add more of the remaining flour mixture.
Form the dough into a log then cut it into 8 even sections. Taking one section at a time, roll the dough out into a long 1-inch-thick rope. Cut the rope into 1-inch pieces, and set aside on the lined sheet pan. Repeat this process until all the dough has been formed into individual pieces.
Bring a large stockpot of salted water to a boil.
While you wait for the water to boil, dust a gnocchi paddle with a bit of flour. Take each 1-inch piece of dough and lightly press it against the paddle then roll it off to form the dough into the classic gnocchi shape.
With the water boiling, add the gnocchi in batches and let them boil for about 3 minutes. They will start to float as the cook. Remove the gnocchi from the pot with a slotted spoon and place them in a bowl.
When all the gnocchi is boiled, pour the garlic and sage infused brown butter onto the gnocchi and toss. Serve with 4 or 5 of the fried sage leaves as garnish.
Nutritional Information Per Serving:
total calories = 382 | total fat = 18.72g | saturated fat = 3.21g | cholesterol = 24.38mg | sodium = 404.5mg | carbohydrates = 43.37g | dietary fibre = 4.07g | sugars = 3.58g | protein = 8.67g