Thursday, June 12, 2014

Low Histamine, Gluten Free Baked Sweet Potato Gnocchi with a Carrot Garlic Pesto Sauce

Ingredients for the Gnocchi:
2 medium sweet potatoes, peeled and cubed
1 cup of rice flour
1 egg

Ingredients for the Sauce:
2 large carrots, peeled and sliced
1 teaspoon of minced garlic
2 scallions, just the greens
1-2 teaspoons Rapeseed oil
6 large basil leaves
1/2 cup heavy cream
chili powder

For the gnocchi -
Boil the sweet potatoes until they are very tender. Immediately drain the water and return them to the pot. Mash thoroughly with a hand masher. No lumps! Transfer to a medium sized metal bowl and allow to cool. Preheat oven to 175C. Once the potatoes are cooled add the egg and mix well. Add the rice flour a 1/2 cup at a time and mix thoroughly. The dough will start to thicken up.  Line your baking sheet with parchment paper. Place your dough into a zip bag. Cut 1/2 inch hole in one of the corners and use the bag to squeeze one inch pieces of dough onto the parchment paper. The gnocchi can be fairly close together on the baking sheet because they will not expand. Bake the gnocchi in a hot oven for 20-25 minutes, or until the edges start to turn slightly brown. Remove from the oven and allow to cool.

For the sauce -
Boil the carrots until they are fork tender. Remove from the heat and drain well. Add carrots, garlic, scallions, basil leaves, oil and cream to a blender. Blend on high until the sauce is smooth.

When you're ready to eat, add the sauce to a frying pan over medium-high heat. Toss the gnocchi into the sauce and heat until hot. Be sure to continuously move the pan so that the sauce does not burn. Add the pepper and chili powder.


(I know that the picture is a little blurry, but I was too excited to gobble this dinner up to worry about whether or not the picture came out clear!)

P.S. This meal is Alexa approved!!

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