Purple Sweet Potato Gnocchi w/ Roasted Asparagus, Broccolini, Zucchini + Truffled Mushroom & Sage
GF | DF | V
The vibrantly purple, nutrient dense Okinawa Sweet Potato -aka Hawaiian Sweet Potato (which is originally from Central + South America) or Stokes Purple Potato create the base for these colorful simple ‘gnocchi’ with just 2 ingredients. Enjoy immediately or prepare the gnocchi ahead of time to pair with your favorite fresh veggies & sauce. This whole process seems more complicated to explain than it is to execute, so hang tight. Once it’s down, all you’ll need to grab from the farm stand or grocery for your nourishing meal are simple veggies & herbs to go along with your pantry staples of almond flour & truffle oil (yes that’s an optional necessary :). Following recipe includes a pairing with roasted broccolini, asparagus, zucchini, mushrooms, truffle oil + sage.
For the Gnocchi
Ingredients:
2 lbs. Organic Purple Sweet Potatoes (2 very large potatoes - similar size for baking whole)
3 C Organic Almond Flour
Coconut oil - optional
Tools: *You will also need a potato ricer or coarse mesh sieve to complete this dish. A potato masher could work (flesh will get gummy if overworked), however the ricer really does the job beautifully and is worth the investment to whip these up.
Heat to oven mark 425 F
Clean the sweet potatoes, then dry. Prick with a fork (this will release stem as potatoes are baking). Rub the skins with a bit of coconut oil, place on a baking sheet and roast 30- 60 minutes as necessary to yield a soft flesh.
Make the Gnocchi
When the flesh is softened, remove the sheet from the oven. When cool enough to handle (flesh should be warm to puree), peel away the skins of the potatoes and compost. Grab a mixing bowl and working in batches, pass the flesh through the potato ricer and into the bowl. Once all sweet potato have been pureed, add most of the flour* to the potatoes and knead until smooth. *some potatoes like more flour than others so best not to add all at once.
Prepare a oven sheet by lightly dusting with almond flour and set aside. Lightly dust a clean work surface with almond flour. Scooping about 1 cup of dough from the bowl, begin rolling dough back and forth along work surface with hands into snake-like rolls. As you move back and forth and the roll becomes longer, your hands roll up and down the roll to create an even roll about the width of a thumb.
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‘Dough’ should be just past the sticky phase, but not dry. Dust the work surface with almond flour & roll with hands
With a sharp knife, cut the roll into pieces about 3/4” long. Using the back of a fork (one with long flat tines) in one hand, while pinching the ends of the gnocchi pieces between the forefinger and the thumb of the other, press down to create texture on the top of each gnocchi.
This design helps hold the evoo or sauce on the gnocchi. As the pieces are cut then shaped, place these in rows on the lightly dusted tray. To finish all of the dough, you may need 2-3 trays depending on the size of your try. If these are for meal prep - place the entire tray in the freezer to firm up before bagging or in a freezer container lined with parchment between layers.
When ready to prepare the dish, heat oven to mark 425 F
Place the gnocchi on a baking tray lightly dusted with almond flour or lined in parchment, spread apart so they are not touching. Bake for 12-15 minutes and serve while warm.
PREPARE the Veggies
Ingredients::
1 bunch organic asparagus
1 bunch organic broccolini
1 medium organic zucchini
1 bunch organic sage
organic mushrooms - shitake, oyster etc
truffle oil* + extra virgin olive oil - high quality
2 organic lemons
high quality mineral sea salt or Himalayan salt
*recommended but optional; by all means, if you have fresh truffles - use those.
Oven Mark 425 F
Wash then dry the broccolini, zucchini & asparagus. Cut away the firm ends of the asparagus & broccolini. Compost ends then place asparagus & broccolini in a bowl, drizzle with a bit of evoo, toss to coat & spread on rimmed oven sheet. Cut away the ends of zucchini and then cut each on the diagonal in 1/4” pieces. Add zucchini to the empty bowl & toss to coat, drizzling a bit more evoo if necessary. Place on a separate rimmed tray and put all veggies in the oven. Check at 15-20 min as roasting time can vary with size and type of vegetable.
While those are roasting, to a skillet, add a small amount of evoo and bring to medium heat. Add the whole sage leaves and flip after about 3 min then after about 3 minutes, remove entirely to a napkin lined plate to cool and crisp up.
To a well seasoned cast iron skillet or a saute pan, add a small amount of evoo to a skillet and bring to medium heat. Add the mushrooms to the skillet and a cook saute until fragrant and slightly brown. Turn off the pan and drizzle with truffle oil, tossing to coat.
When vegetables are done roasting, cut to desired size, and assemble all ingredients on serving plates. Add gnocchi and drizzle with extra virgin olive oil and fresh squeeze of lemon. A touch of finishing mineral rich salt - such as Maldon sea salt - and serve with red chili flakes.