Reprinted from The Blood Type Diet Website (www.dadamo.com)

Sweet Potato Gnocchi
2 votes

Contributed by: Munchkin76Added: Oct 10, 2011 at 05:08 PM


Description:

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!

Best Used By Blood Types:
  • Type A (7 beneficials)
  • Type A Non Secretor (4 beneficials)
  • Type AB (6 beneficials)
  • Type AB Non Secretor (8 beneficials)
  • Type B (5 beneficials)
  • Type B Non Secretor (8 beneficials)
  • Type O (6 beneficials)
  • Type O Non Secretor (6 beneficials)
Category:
  • Entree
Ingredients:
  • 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)
How to make it:
  1. Peel and steam or boil the sweet potatoes (or substitute) till tender, drain and rest to dry out a little.
  2. Put the potatoes through a ricer or mash really well.
  3. 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.
  4. Roll the dough into a ball and tear it into 4 equal portions (roll these into balls).
  5. 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.
  6. 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).
  7. 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.
  8. 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!!



BTD Variations and Substitutions Analysis:

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Flax Seed (Linseed)1 B B N N N N B N

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil2 ,3 B B B B B B B B

Egg Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)3 N N N B N N N N

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Parmesan Cheese3 A A A A N A A A
Butter3 A A A A N N N N
Ghee (Clarified Butter)3 N N N B N B N N

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Chervil- N N N N N N N N
Tarragon- N N N N N N N B
Chives- N N N N N N N N
Thyme3 N N N N N N N N
Basil3 N N N N N N N B
Parsley3 B N B B B B B B
Pepper (Black/ Peppercorn) Fre...3 A N A N A N N N
Pepper (Cayenne/Red Flakes/Jal...- A A A A N N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Cake/Flour1 ,2 ,4 B N B B B B N N
Teff- A N A A A A N N
Spelt Flour/Products2 ,4 N N N N N N N A
Tapioca- N N A A A N N A

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Potato (White/Red/Blue/Yellow)4 ,5 ,6 A A N N N A A A
Rutabaga3 ,4 N N N N N N N N
Onion (Red/Spanish/Yellow/Whit...2 ,3 B B N N N B B B
Garlic2 ,3 B N B B N B N B
Parsnip2 ,4 B B B B B B B N
Potato (Sweet)4 A N B B B B B N
Celeriac3 N N N N N N N N

[1] This recipe uses ingredients which may be genetically modified .
[2] This recipe uses ingredients which are high in phytates.
[3] This recipe uses ingredients which may help limit bacterial overgrowth.
[4] This recipe uses ingredients which may help the body to detoxify.
[5] This recipe uses ingredients which may have a high mold count.
[6] This recipe uses ingredients which may be high in chitinase, an allergen.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 10, 2011 at 09:46 PM By: Joe