Blood Type Diet Recipe: Sweet Potato Gnocchi

Blood Type Diet Recipe

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Sweet Potato Gnocchi

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(4 votes)

Category: Entree

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!

General applicability:

Sweet Potato Gnocchi
Green: recipe contains only neutral or a beneficials ingredients for that type. Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one. Orange: contains an avoid in a primary ingredient.

Ingredient list:

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:

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!!

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Ingredient	A	B	O	AB	A NS	B NS	O NS	AB NS
Teff	A	A	N	A	N	A	N	A
Chervil	N	N	N	N	N	N	N	N

Chives	N	N	N	N	N	N	N	N
Potato, White with Skin	A	N	A	N	A	A	A	N
Parsley	B	B	B	B	N	B	B	B
Basil	N	N	N	N	N	N	B	N
Sweet Potato	A	B	B	B	N	B	N	B
Ghee, Clarified Butter	N	N	N	N	N	B	N	B
Peppers, Chili, Jalapeno	A	B	B	A	A	N	B	A
Rutabaga	N	N	N	N	N	N	N	N
Onion, all types	B	N	B	N	B	B	B	N
Flax Seeds	B	N	B	N	B	N	N	N
Butter	A	N	N	A	A	N	N	A
Pepper, Black	A	A	A	A	A	A	A	A
Thyme	N	N	N	N	N	N	N	N
Parsnips	B	B	B	B	B	B	N	B
Tapioca, Manioc, Cassava, Yuca	N	A	N	A	N	N	A	A
Tarragon	N	N	N	N	N	N	B	N
Olive Oil	B	B	B	B	B	B	B	B
Parmesan Cheese	A	N	A	A	A	A	A	A
Rice Flour, White	N	N	N	N	N	N	N	B
Egg Whole, Chicken	N	N	N	N	N	N	N	B
Celeriac	N	N	N	N	N	N	N	N
Garlic	B	N	B	B	N	B	B	B