Teff Sweet Potato Gnocchi
Serves: 4 | Prep: 25 mins | Cook: 15 mins
Ingredients
2 cups Wildnee white teff flour
2 large sweet potatoes, peeled and diced
2-3 teaspoons sea salt
To serve:
75g butter
3 sage leaves
100g spinach
Method
Bring a saucepan to the boil and place the sweet potato in a steamer. Steam for 8 minutes, or until softened.
Add the flour and salt to a large bowl and make a well in the middle of your flour.
Transfer the cooled sweet potato into a large bowl and mash until smooth. Alternatively you can place them in a potato rice and rice them.
Lightly dust your hands with flour and slowly work the sweet potato into the flour, working it until it forms a dough which isn’t sticky.
Transfer the dough to a clean floured surface and form into a loaf. Divide into 6 equal parts and roll and stretch each until it forms a long og. Cut into shapes approximately 2 fingers width and transfer to a floured surface, ensuring they are dry, keeping them separate to each other.
Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Remove with a slotted spoon and set aside.
Heat a large frypan to a medium heat, add butter and once melted carefully add in the gnocchi, pan-frying until golden brown. You may need to do this in batches. Add sage and spinach leaves and toss gently until the sage has crisped and spinach wilted. Season well before serving. Add a squeeze of lemon and additional parmesan cheese if desired.
You can store the gnocchi in the fridge for 2 days or freeze.