Gluten-Free Sweet Potato Gnocchi with Spinach and Mushrooms
Ingredients
- 230g sweet potatoes, cooked and mashed
- 1 cup gluten free all purpose flour
- 1/4 cup sweet potato flour or potato starch
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp pepper
- Additional sweet potato flour as needed
- 1-2 tbsp vegetable oil
- 1 clove minced garlic
- 1 small red onion
- 200g mushrooms, sliced
- 1/2 tsp black pepper
- 1/2 tsp salt
- 200g baby spinach
Preparation
Combine gluten free all purpose flour and potato flour together.
Add mashed sweet potato to a large mixing bowl. Add the flour mixture, nutritional yeast, black pepper and salt. Mix until combined. The dough will still be slightly tacky.
Spread a large work surface with extra tapioca flour. Flour your hands and roll dough into a ball, cut in half. Roll each portion into a log, cut into bite-size pieces. Lightly roll each piece and press onto a gnocchi paddle.
Bring a saucepan of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface.
Heat oil in a pan, add garlic and onion, and cook until fragrant.
Add mushrooms and saute until browned.
Add cooked gnocchi to the pan and toss to coat well.
Season to taste with salt and pepper.
Toss in spinach, remove from heat and serve.
