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1 Sweet Potato Gnocchi with Herb Butter (Gluten and Dairy Free)

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Sweet Potato Gnocchi with Herb Butter (Gluten and Dairy Free)

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Ingredients

4 portion(s)

Sweet Potato Gnocchi

  • 600 g sweet potato
  • 1 egg
  • Himalayan salt, to taste
  • cracked pepper, to taste
  • 150 - 200 g gluten free flour
  • 20 g Guar Gum
  • Extra gluten free flour for rolling

Herb Butter

  • 2 clove garlic
  • 1 tbsp Thyme
  • 1 tbsp chives
  • 60 g Coconut butter
  • 2 French Shallots
  • 20 g coconut oil
  • 70 g coconut milk / cream
  • Himalayan salt, to taste
  • cracked pepper, to taste

Other ingredients

  • 1 zuchinni, chopped into 1cm chunks, roasted in 180C oven for 15 - 20 minutes
  • 4 - 8 tsp kale pesto
  • 10 - 20 g pistachio kernels, chopped in the Thermomix for 2 seconds / speed 7)
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Recipe's preparation

    Sweet Potato Gnocchi

  1. 1. Preheat oven to 180C. Roast sweet potato for approx. 50 minutes or until a skewer goes in easily. Allow to cool. Keep oven on.


    2. Once cool, peel sweet potato and place in Thermomix bowl. If still warm, allow to cool further.


    3. Blitz sweet potato for 1 minute / speed 8 (gradually increasing speed from 4 – 8


    4. Add egg, salt and pepper and mix for 10 seconds / speed 5


    5. Add flour (starting with 150g first) and guar gum. Mix for 15 seconds / speed 5


    6. Knead mixture for 30 seconds. If still quite sticky, add remaining flour


    7. Knead mixture for another 1 minute. (Mixture should be firm but still a little sticky)


    8. Flour hands and a clean surface area. Grab a section of the dough and roll into a long roll about 1.5cm in diameter. Cut in 2cm sections. Continue with remaining dough. 


    7. Place zucchini on baking tray and roast for 20 mins


    8. Cook in salted boiling water for 2 – 3 minutes or until gnocchi rises to the top. 

    2. Herb Butter

  2. 1. Place garlic, thyme and chives in Thermomix bowl and chop for 5 seconds / speed 8


    2. Add coconut butter and chop for 10 seconds / speed 8. Remove and set aside


    3. Place shallots in Thermomix bowl and chop for 2 seconds / speed 7


    4. Add coconut oil and sauté for 1 minute / 100C / speed 1


    5. Add coconut herb butter, salt and pepper. Cook for 2 minutes / 100C / counter-clockwise operation speed 2


    6. Add coconut milk / cream and cook for 1 minute / 70C / counter-clockwise operation speed 2 

    3. To serve

  3. 1. Place gnocchi, herb butter and zucchini in a bowl and stir gently to cover all gnocchi.


    2. Spoon onto plate, top with 2 teaspoons of kale pesto and sprinkle with crushed pistachios

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Absolutely devine and very simple to make Thank...

    Submitted by robynlou on 25. June 2017 - 21:49.

    Absolutely devine and very simple to make. Thank you

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  • I made this dish the other

    Submitted by nicole22 on 12. August 2014 - 18:02.

    I made this dish the other day and it wasnt too my liking, i dont know if it was something i done but i swear i followed the recipe to a T... Very very strong taste regarding the herb butter i didnt like it at all but in saying that some might. As for the Gnoochi it turned out very sloppy and tasted like flour and also had a texture like goo.. I ended up throwing it all out didnt agree with my taste pallet at all...  

    Nicole Smile

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  • My first attempt at making

    Submitted by Natashaw33 on 7. July 2014 - 19:21.

    My first attempt at making gnocchi. Since clean eating i though i would not have gnocchi again but after making them from this recipe they were sensational.

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