I love Italy and Italian food but I can only endure all the gluten and high glycemic carbohydrates for a few days before my body tells me to stop!
So when I get home from my travels I like to take all the great inspiration and food discoveries I’ve accumulated and try to adapt them to healthier and more balanced versions.
My sweet potato gnocchi with olive oil, lemon and Maldon sea salt are one of my creations that I simply can’t get enough of! Sweet potatoes are less starchy than white potatoes and better for your blood sugar. They are also a great source of antioxidants and fiber, and they are naturally sweet.
Because they are more watery and contain less starch than white potatoes, substituting the recipe with sweet potatoes makes it harder to get a soft and fluffy gnocchi because you would have to add too much flour to get a normal texture.
Therefore I have used an untraditional method for making the gnocchi. The Italians may hate me for this, but trust me it works and is so easy! I use a piping bag to make the dumplings…
Here is the recipe and make sure you watch me make it in the video. I speak Norwegian but there are English subtitles!
You will need:
- 300 grams baked sweet potato
- 200 grams fine spelt flour
- 2 tbs. ground flax seed
- 1/2 ts. Himalaya salt
- 1 piping bag
- Bake the sweet potato for 1, 5 hours at 200 degrees celsius. You can do this a day or two beforehand and keep the purre in the fridge until use.
- Let cool and scrape out the purre.
- Add to a mixing bowl and add half of the spelt flour, salt, and flax seeds. Mix well before adding the rest of the flour.
- Add the dough to a piping bag and let rest in the fridge for at least 30 min. You can even leave it in the fridge for a couple of days before making.
- Bring a pot of saltet water to a boil and cut a medium size hole in the bag. Squeeze out a small amount and cut the gnocchi to desired size using a scissor (it is a very sticky dough)straight into the boiling water.
- When the gnocchi rises to the top (about 3- 4 min) they are cooked.
- Serve as is with olive oil, lemon juice, lemon zest and Maldon sea salt or fry until golden on both sides before serving and garnishing.
Watch how to make here! English subtitles!