Gnocchi, a mix of pasta dough and mashed potatoes, is a delicious alternative to pasta. They have a soft texture with lots of 'potato' taste and tastes like comfort food on the first bite.
Healthy Benefits
Sweet potato has anti-inflammatory properties thanks to the vitamin C, vitamin B6, beta-carotene, and manganese it contains. They are just as effective in curing both internal and external inflammations. Sweet potatoes are rich in beta-cryptoxanthin, which has been found to help in the prevention of chronic inflammatory diseases such as rheumatoid arthritis.
Sweet potatoes are a good source of dietary fiber, helping to promote a healthy digestive system.
Ingredients 253 calories (before the marinara sauce) per serving (1 serving)
- 1 sweet potato (chunked)
- Semolina flour
Directions
Part One:
- Boil 1 sweet potato (chunked) until mashable
- Drain, put on cutting board
- Let it cool for a couple minutes
Part Two:
- Add semolina flour (any flour would be ok) ... enough to make it chalky. Start with 1/4 cup and add more if needed
- Add one flaxseed egg (1 tbsp of ground flaxseed + 3 tbsp of water, let it sit for 3 minutes and stir). This is your binder.
- Knead ingredients until the dough has a chalky consistency
- Roll out dough into a cylindrical shape on a floured surface so the dough does not stick and cut into 1" pieces for a traditional Italian look
Part Three:
- Make fork indentations on top to hold the sauce
- Place gnocchi tubes on a bed of Semolia flour on a plate or tray and cool for 10 minutes (the gnocchi will be firm)
- Put in boiling water... When they rise to top they are done (about 1-2 minutes).
- Plate the gnocchi and add sauce of your choice (photo is a mushroom marinara)
- Boil 1 sweet potato (chunked) until mashable
- Drain, put on cutting board
- Let it cool for a couple minutes
Part Two:
- Add semolina flour (any flour would be ok) ... enough to make it chalky. Start with 1/4 cup and add more if needed
- Add one flaxseed egg (1 tbsp of ground flaxseed + 3 tbsp of water, let it sit for 3 minutes and stir). This is your binder.
- Knead ingredients until the dough has a chalky consistency
- Roll out dough into a cylindrical shape on a floured surface so the dough does not stick and cut into 1" pieces for a traditional Italian look
Part Three:
- Make fork indentations on top to hold the sauce
- Place gnocchi tubes on a bed of Semolia flour on a plate or tray and cool for 10 minutes (the gnocchi will be firm)
- Put in boiling water... When they rise to top they are done (about 1-2 minutes).
- Plate the gnocchi and add sauce of your choice (photo is a mushroom marinara)
Note to vegan chef
Gnocchi is a lighter dough than the usual pasta dough. Consider making it with roasted vegetables in a rich savory wine wine sauce ... wild mushrooms comes to mind. Gnocchi can also be made with butternut squash, russet potatoes, pumpkin, winter squash and the popular chopped spinach (Gnocchi verdi).
Fun facts
Gnocchi is Italian for dumplings.
Although the dish is Italian, the word derives from a Germanic word for knot, as in a wood knot, probably due to the short, squat shape of gnocchi.
Some interesting gnocchi facts: Throughout Tuscany, Italy spinach and ricotta gnocchi is called strozzapreti, which translates to ‘priest-stranglers’. Apparently, a priest chocked to death after eating too quickly because the dish was so wonderful, which is good and at the same time bad for the chef.
In Argentina gnocchi, known as noquis, is traditionally eaten on the 29th day of each month. This was the traditional day before payday when people were at their poorest, gnocchi makes for a cheap & hearty meal. I must want to be poor, ’cause I love the stuff.
Although the dish is Italian, the word derives from a Germanic word for knot, as in a wood knot, probably due to the short, squat shape of gnocchi.
Some interesting gnocchi facts: Throughout Tuscany, Italy spinach and ricotta gnocchi is called strozzapreti, which translates to ‘priest-stranglers’. Apparently, a priest chocked to death after eating too quickly because the dish was so wonderful, which is good and at the same time bad for the chef.
In Argentina gnocchi, known as noquis, is traditionally eaten on the 29th day of each month. This was the traditional day before payday when people were at their poorest, gnocchi makes for a cheap & hearty meal. I must want to be poor, ’cause I love the stuff.
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