Friday, April 10, 2015
Certainly not the classic gnocchi but a very tasty version. No ricotta and no parmesan cheese. Closer to a "noodle" cut into gnocchi shapes. Sometimes something a little heavy is what we want to eat. These are heavy but the sweet potato offer a tenderness that makes them work very well. Teff is just good stuff. It has a nutty flavor and it is incredibly nutrient dense. Derek tries to avoid rice flours and starches when possible so these were right up his alley. Mine are kind of clunky, but they still taste great! Just try to make them into equal size pieces for more even cooking.
Sweet Potato Teff Gnocchi
1 cup of mashed(still warm) sweet potato
1/2 teaspoon pink himalayan salt(or safe for you salt)
2 cups of Teff Company teff flour(more on hand for adding as needed and flouring the board)
Mix the warm sweet potato with egg, salt and first cup of flour. Keep adding teff flour until you have a soft dough you can roll. Better your dough a little too soft and sticky then to add too much flour.
Roll into ropes aprox 1 inch diameter on a well floured board. Cut into 1 inch pieces and press fork prongs to one side. Place on a lightly floured board.
Bring water to a boil, add Teff/sweet potato gnocchi- remove to strain when they float.
We made a basic white sauce with shallots,mushrooms,thyme and baby bok choy. I used homemade chicken stock for the liquid and I also added in homemade coconut yogurt to offer some richness.