One of my indulgences is homemade pasta, it reminds me of Italy and while nothing can compare and I’m no pasta maker, this simple recipe for sweet potato gnocchi makes weekday dinner feel gourmet and doesn’t end up being an indulgence at all – it just tastes like one! I use 4th & Heart Ghee, a locally made vanilla ghee as the “sauce”, and garnish with fresh pomegranate seeds for pops of flavor and nutty finish from pecans. I’m a big fan of sweet potatoes, they are a good source of magnesium, which is the relaxation and anti-stress mineral and because these simple carbs are a good source of vitamin C and vitamin D to boost immune function and support adrenals.
Gluten Free Sweet Potato Gnocchi
2 sweet potatoes
1 ½ cups brown rice flour
generous pinch sea salt
2 T. 4th & Heart Vanilla Bean Ghee
2 T. pomegranate seeds
2 T. chopped pecans
Handful greens (arugula or spinach)
Bake or microwave sweet potatoes. Once fork tender and cooled down, remove the skin and place the flesh into a bowl and mash with a fork or grate with a grater. Add the egg and stir to combine. When egg is fully mixed in, add the rice flour, ½ cup at a time and mash into the sweet potatoes until the “dough” starts to come together.
If too sticky add a little more flour and repeat process until the correct the dough like consistency is achieved. Next, roll teaspoon worth of dough in hands and use a fork or gnocchi paddle create the grooves.
Bring a medium pot of water to a boil, add a pinch of sea salt. Add the gnocchi into the water in batches.
When the gnocchi floats (approx 1-2 minutes) it is done and can be removed with a slotted spoon and drained slightly and keep warm.
When all the gnocchi is cooked and drained, heat the vanilla ghee in a sauté pan over medium high heat. Brown the gnocchi in this pan, until slightly crispy and golden on each side. At the last minute, toss the greens in the pan, then layer the gnocchi over the greens on a plate. Drizzle with any remaining ghee in the pan and finish with pomegranate seeds and nuts.