Sweet Potato Gnocchi

As you probably know by now, I love creating recipes that check all the trendy hashtag boxes. Not only does it make the recipes more social media sharing friendly, it presents a fun challenge for the chef. Paleo, vegan, nonGMO, organic, this recipe has it all, and it’s gnocchi so yeah...

Ingredients

• 2 large sweet potatoes
• 2 cups power greens (spinach, kale, chard, etc)
• 1 cup coconut milk
• 1/2 cup gluten-free all purpose flour
• 1/4-1/2 cup coconut flour
• 1 tbsp cinnamon
• 2-4 tsp curry powder (to taste)
• handful of raisins
• handful of toasted walnuts

Procedure

1. Roast, boil, steam, or cook the sweet potatoes any other method you prefer (can sub canned sweet potato in as well to save time)
2. In a large bowl mash the cooked sweet potato with 1/4 cup coconut milk and fold in the gluten free flour, coconut flour, and cinnamon until a sticky, solid dough forms.
3. Set dough in refrigerator to cool for ~10mins
4. As dough is cooling, heat a skillet on the stove with the remainder of the coconut milk. Add the greens and curry powder and simmer on low heat for about 15 minutes until the
5. Once the dough is firm, flour a large flat surface and roll the dough into a long cylindrical shape about 3/4” in diameter (you may want to split the dough into several parts), then use a sharp knife to cut your gnocchi into 1” bites
6. Boil water in a large pot (add a pinch of salt to the water for flavor)
7. Once the water is boiling, gently toss a handful of gnocchi in, they will sink straight to the bottom. Your gnocchi have finished cooking the second they float up to the surface. Use a slotted spoon to retrieve the cooked gnocchi and set aside.
8. When finished cooking all the gnocchi, toss into the skillet with your coconut braised greens, add in the raisins and walnuts, top with any extra spices you’d like and serve!