I guess it’s an unusual combo but I liked it!! According to Wikipedia: Gnocchi are soft, thick dumplings that can be made from semolina, ordinary wheat flour, egg, cheese, potato, bread crumbs or similar ingredients. Italian in origin, they are traditionally eaten as the first course in the place of soups or pasta. Usually they are paired with pesto, but I hadn’t made any so cod it was….. And leeks!! Which are very in season right now 🙂
- 2 medium sweet potatoes.
- 1/2 cup arrowroot flour/powder or tapioca flour
- 1 egg yolk (save the white for an omlette!)
- 1 tsp fine kosher/sea salt/Himalayan salt
You have to make the mixture the day before really. I know, it’s one of those here’s some I made earlier moments!
- Boil the cubed potatoes in a medium saucepan until soft (you can easily insert a fork/knife), then drain them.
- Blend (I used my nutribullet but a blender would be fine).
- Return mushy potato to the (empty) saucepan and mash in the flour and salt.
- When it’s a little cooler, add the egg yolk. Mix well.
- Scoop the goop (mixture!) into a plastic zip lock back or sandwich bag and seal and store in the fridge overnight/ for a minimum of 2 hours!
- Preheat oven to 325 f / gas 3 and line a baking sheet with grease proof paper.
- Cut a small hole in one of the corners of the bag with the mixture in, about an 1/2 inch, and pipe small rectangular chunks of potato mixture into rows on the baking sheet.
- With a fork, press little ridges into the top of each one.
- Bake for 25-30 minutes until they are dry and golden on top.
- Remove and consume!