Sweet Potato and Butternut Gnocchi

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Once I figure out how to make this dish for the Back Country I will eat it everyday. Until then I hope you enjoy one of my favorite meals. Cheers!

Noodles for all Occasions
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Essential Pantry Item
Kitchen Type: Kitchen
Serves: 2
Ingredients
  • ½ cup roasted butternut squash purée
  • ½ cup sweet potato purée
  • 1 tsp salt
  • ¼ cup coconut flour
  • 1 tsp garlic powder
  • ¼ cup arrowroot flour
  • 2 tbsp. White potato starch (optional)
  • 2 eggs beaten
  • Extra arrowroot for rolling
  • 1 piece smoky bacon, diced
  • 1 tbsp. Dried chives
  • 1 tbsp. Unsalted butter
Directions
  1. In a large mixing bowl combine sweet potato, squash, beaten eggs, salt and garlic. Mix well.
  2. To this mixture first add the arrowroot flour. Mix well until flour is fully incorporated. Slowly add the coconut flour. Depending on the moisture in the squash/sweet potato purée you may need more, or less of the coconut flour.
  3. Allow mixture 2 hours in the fridge to stabilize. I think that's that proper term for it. Anyway...
  4. Divide the dough into 4 even pieces and roll each piece into a 1” wide ‘dowel’. Cut the long ‘dowel’ into 1” pieces.
  5. Heat a large pot of water to boiling and salt it liberally. Drop the gnocchi into the boiling water and let them cook for 2-3 minutes, until they float to the surface. Drain well. Meanwhile in a large cast iron fry pan, render bacon until pieces begin to crisp. Add butter and chives stirring continuously. Once butter is melted, add drained gnocchi and stir gently to cover. Serve

 

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