Found this one amongst my photos from my time away last week:
This is a more-refined, vegetarian version of the sweet potato gnocchi I posted a week or two back.
No prawns; gorgonzola instead of bocconcini; red wine reduction; combination of tinned and fresh tomatoes.
Have had a few friends request the recipe...I've not typed up the new "refined" version of the sauce, but here's the recipe for the gnocchi itself if anyone's keen on giving it a whirl:
- Start with 2 large sweet potatoes: peeled, diced in to 2-3cm cubes, boiled until a fork JUST goes through easily (you don't want it overcooked though!), drained, rested and cooled for 5 minutes, then mashed.
- Whisk an egg in a separate bowl/cup, then add it to the mash and mix thoroughly.
- Gradually add in tapioca/arrowroot flour up to 1-1/2 cups to the mash (1/3 to 1/2 cup increments), then do the same for coconut flour up to 1/4 cup.
You're looking for a doughy consistency that you'll be able to roll without it sticking to your hands or the bench/board:
- If you think it's not "doughy" enough, add in more tapioca flour (up to 2 cups max...).
- If you think it's too "wet", add in more coconut flour (up to 1/2 cup max, or thereabouts).
- Grab a handful of dough, give it a light coating of tapioca and coconut flour (more on your bench/board if necessary), then roll it in to a 1" to 1-1/2" diameter 'log' (similar to a baguette?). Cut at 1" intervals, 'puff' them up again in to a circular shape (cutting will deform them), then set aside on a baking tray lined with foil. Rinse & repeat for the remaining dough.
- Bake in the oven at 180degC for ~10 minutes. If your gnocchi are on the larger-diameter side, then you may need to flip and bake for another ~5 minutes.
Serve with your favourite sauce, and put leftovers in the fridge or freezer (they freeze and defrost perfectly!).