I posted my Paleo Gnocchi (Round 3) a few months back. Since then I have received fantastic feedback about the recipe and method. I figured it was time to give round four a shot.
Taking some good advice I baked the sweet potatoes instead of boiling them. I decided to scrap the fridge time and head straight to the oven, as some followers mentioned they had success with. I was also a bit more detailed in tracking measurements and photographing textures along the way. The other thing I changed was the name… Amazing how hung up some peeps can get with “Paleo” in the title. So Grain-Free Gnocchi it is. Whether you’re Paleo, Primal, Lacto-Paleo, Perfect Health Diet, whole foods only, gluten-free, Low FODMAP or even following an autoimmune protocol, this faux-pasta could potentially find its way to your plate.
Some new elements I came up with really drove this method home. I replaced the egg yolk with whites whipped to a soft peak and added a touch of baking powder. I likey.
If you made my Round 3 version, let me know how you think this compares. I shared a plate with a friend this afternoon and we both enjoyed this one. We found it has a better tooth-feel… if that makes sense.
2 cups cooked, riced and loosely packed sweet potato (NOT yams!)
1/2 cup tapioca flour
1/2 tsp kosher salt
1/4 tsp baking powder
1 egg white, whipped to soft peak
You’ll have to determine for yourself how many sweet potatoes to select in order to yield two cups. I had one mondo sweet potato that did the trick. Better to cook a little more than you think you might need and deal with leftovers than find yourself a quarter cup short.
Wash the sweet potato(es), pat dry and prick a few times with a fork. Bake at 350 degrees for 45 minutes unwrapped, uncovered. Allow to cool for a few minutes before you try handling it. Reduce the oven temperature to 325 degrees.
Using a paring knife or even the backside of a butter knife, remove the skin and send the flesh through a ricer.
Mix the salt and baking powder into the riced potato first, then the tapioca flour. Separate one egg and whip the white into a soft peak.
As gently as you can, fold the whites into the dough. The dough will loosen, that’s ok.
I still favor the piping method when it comes to shaping, but if you would like to use a spoon (or hands?), go with it. I transferred the dough to a Ziplock bag, cut a one-inch opening off a corner and started piping inch-long pieces onto a silicone baking sheet.
Bake at 325 degrees (Fahrenheit) for 40-45 minutes. The bottoms will be a crisp golden brown, the tops will have slight color. The inside of the gnocchi may appear under-done… don’t worry about that.
When it comes to finishing the gnocchi, there really is a right way to do it. It needs to be sauced in the classic pasta-saucing style, not heaping some meat sauce over the top and calling it a day. This means you heat whatever sauce you plan to use in a sauté pan first, then add the desired portion of gnocchi to it and toss to coat. When the gnocchi has a glossy sheen, it’s ready to eat. This process achieves the right texture for this grain-free gnocchi.
Today, I prepared these in two tablespoons of butter and a quarter cup of chicken stock to test them out. I topped with some chopped pistachios and a little fresh tomato and basil. Worked perfectly!