I’m sure after the carb party many of us had on Thanksgiving, gnocchi is the last thing we are thinking about, but it’s what I’m having for dinner this weekend so I figured I would share this recipe with all of you as well! If nothing else you can put it on the plan for next week when you are all turkey-ed out.
Making your own gnocchi might seem like a hassle, but it allows you to control what kinds of ingredients you use, and it is kind of a therapeutic process. I promise it’s not as hard as you might think.
For this gnocchi, I used oat flour made from rolled outs ground in my food processor, instead of the classic all purpose flour. I did dust the gnocchi with all purpose flour so they wouldn’t stick together when boiling. Oat flour is a healthier alternative to whole purpose flour, adding lots of fiber and protein to this gnocchi. It does make the gnocchi pretty dense and chewy, but this didn’t bother me.
Lately, I have been obsessed with pairing sweet potato and coconut oil. I made baked sweet potato fries with coconut oil a few weeks back and I really loved the combination. I wanted the coconut oil to be a stand in for browned butter in this recipe, with just as much flavor, but a lot lighter and healthier.
It also may appear that I have a thing for mushrooms lately, since another of my recent recipes included mushrooms. What can I say, I like mushrooms, although that definitely has not always been the case.
Once you have made the gnocchi (which you can do in advance), you just have to sauteé some garlic and mushrooms, add the gnocchi to the pan to brown it up a bit, and you’ve got yourself a dish. I think this dish would freeze quite well and with just a few minutes in the microwave you could have a fancy weekday meal.
Sure, this dish is high in carbohydrates, but it is also high in fiber (12 g), protein (17.8 g!!), healthy fats, and Vitamin A (402%). I don’t even know that much about Vitamin A, but that seems like a lot!
1 and ½ cups mashed sweet potato (about 2 medium sized sweet potatoes)
2 and ½ cups oat flour, gluten free optional
1 teaspoon salt
2 tablespoons all purpose or whole wheat flour
3 tablespoons coconut oil, divided
2 cups sliced shiitake mushrooms
3 cloves garlic, diced
pepper, to taste
salt, to taste
parsley, to garnish
- Peel and cut sweet potatoes into large chunks. Boil for about 20 minutes or until completely tender throughout. You can test with a fork.
- Drain the sweet potatoes and set aside to cool. In a large bowl, mash using a fork or potato masher.
- Add salt, egg, and 1 cup oat flour. Mix until completely combined. Add the remaining oat flour ½ cup at a time.
- If mixture is too wet, add more oat flour ½ cup at a time. Mixture will be the right consistency when it no longer sticks to the bowl and you can form a large ball out of it.
- Flour your surface and transfer the ball onto the floured surface. Cut the ball into four parts.
- One part at a time, roll the dough into thin strips and cut into small pieces. Using your fingers, lightly dust each piece with white flour so the pieces do not stick together.
- Bring a pot of water to boil and add pieces, cooking in about four batches. Once the pieces begin to float they are ready to remove with a slotted spoon.
- Add two tablespoons coconut oil to bowl with gnocchi. Toss carefully to coat.
- In a large pan, add 1 tablespoon coconut oil, mushrooms, garlic, salt and pepper. Cook for about 4 minutes, or until mushrooms start to wilt.
- Add mushrooms to gnocchi and toss carefully.
- Serve immediately and garnish with parsley.
Serving Size: ¼ of the whole recipe Calories: 556 Fat: 17.8 g Carbohydrates: 81.9 g Fiber: 12.1 g Sugar: 9.4 g Protein: 17.8 g