|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Sweet Potato Gnocchi|
|Contributed by: Munchkin76||Added: Oct 10, 2011 at 05:08 PM|
Just made this great sweet potato gnocchi using buckwheat flour (but you could easily substitute I reckon for rice flour, spelt, or other BTD option). It was just like I remember the off-diet version being, but much nicer and full of diamonds!
How to make it:
- These proportions are for a single serving (for more just multiply by the number of people)
- 250g Sweet Potato (about 1 medium I guess) - could also sub rutabaga, parsnip or other compliant veg that mashes well
- 1/4 cup of Buckwheat Flour (or on diet sub such as rice, spelt, quinoa etc)
- 1 Tablespoon Grated Parmesan
- Sea Salt (to taste)
- Herbs of choice (I put in a little garlic powder and some oregano)
- Peel and steam or boil the sweet potatoes (or substitute) till tender, drain and rest to dry out a little.
- Put the potatoes through a ricer or mash really well.
- Add herbs, salt (pepper if you like/are allowed), parmesan, and flour and mix well with a spoon. It takes a bit of work, but you'll get there and end up with a heavy 'dough'. If you're using a flour other than buckwheat you may need to add an egg or some flaxmeal (maybe with a dash of water) to bring it together to the right consistency - I used the buckwheat and it was fine, so not sure of other flours.
- Roll the dough into a ball and tear it into 4 equal portions (roll these into balls).
- Roll each ball out using your hands into a 1.5cm round pencil shape (may need more flour, but I didn't). Cut each pencil about every centimeter to get thick slices. Put the slices as they're done on a board or plate and squash the top slightly with a fork, until you've used up all the dough.
- Bring a pot of water to the boil and drop the dough rounds in a few at a time (don't crowd the pot) - depending on the size of your pot (I managed about 10-15 at a time. Once they bob to the surface leave the for about another minute and then remove to a plate with a slotted spoon (keep these warm in the oven until the rest are done).
- When they're all done, serve with the sauce of your choice over them, or just saute some garlic in olive oil/butter/ghee and toss the gnocchi in plate and serve with fresh grated parmesan on top.
Here's what I did for my sauce ingredients: I sauteed some finely chopped onion and garlic in olive oil and a dab of butter, added the cooked gnocchi tossed and threw on some fresh parsley and chives from my garden and a handful of chopped spinach drizzled some (extra nice olive on at the end) gave it a toss and served with fresh parmesan on top - Yummilicious!!