I love this version of gnocchi for so many reasons. First, they’re super tasty. Plus they’re easy to make: you don’t have to work with hot potatoes and you don’t have to roll them out and cut them. And they’re high in protein and fiber, with very little fat. They freeze well, too!
Camote-Quinoa Gnocchi
Easy to make, high in protein and fiber, and above all delicious.
Equipment
- Food processor or blender
- Deep pot for boiling
Ingredients
- 1 large Camote or Sweet Potato (about 400 grams)
- 1.25 cups Quinoa
- 1 clove Garlic, finely chopped
- 1 tsp Ground cinnamon
- 1 tsp Salt
- 2 tsp Oil
- ⅓ cup Rice flour
Instructions
- Cut camote into large slices and cook in plenty of water for about 20 minutes.
- Thoroughly rinse the quinoa and then cook with 1 cup of water 15 minutes. (The quinoa should be slightly under-cooked, not mushy.)
- Bring a large pot of water to a simmer.
- Put all ingredients except rice flour into a food processor or blender and process until the dough is completely smooth.
- Pinch a small amount of dough in your fingers. If it feels moist or doesn't hold together well, add some rice flour and blend again. Continue to add rice flour as needed until the dough is stiff (but do not exceed 1/2 cup rice flour).
- Using a small spoon, scoop up a small amount of the dough and then shape it into a ball with a second spoon. Drop the ball into the the pot.
- Continue scooping and dropping balls of dough into the pot. The gnocchi are done when they begin to float–about 3-5 minutes.
- Serve with your favorite sauce, or even just a touch of olive oil and grated Parmesan.
Make-ahead note: You can place the balls in a single layer on a tray lined with waxed paper or parchment paper and put the tray in the freezer. Once they're frozen, you can put them in a sealed storage container. They will keep in the freezer up to 3 months. Do not thaw the gnocchi before cooking them.
The gnocchi may not come all the way to the top of the pot. That's okay, as long as they're floating.
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