地瓜意大利小麵餃 / Sweet Potato Gnocchi
We have two days of break after Tully before flying to Taiwan for New Year. There are some veggies and fruits at home that I wanted to make use of during the two days we're still in New York so my projects today were to make a carrot apple pear juice and a roasted beets salad. When it came to the sweet potatoes I decided to be creative and made gnocchi, something that I've wanted to try for ages. Gnocchi means clouds in the sky and just like the name, they're supposed to be light and soft with a pillowy texture.
在國外常吃麵包類, 但這幾年來除了多加入五穀米在日常飲食中也希望不要總是一定要吃含有麸質的產品。這包括了所有的加工食品, 而低麸質飲食最好的方法是多吃五顏六色的蔬菜水果。當然偶爾食用麵包是絕對okay的, 除非真的是本身對麸質有嚴重的過敏。但我今天決定來挑戰無麸質的做法。
We usually eat lots of bread and pasta in the US, but in the recent years, I've tried to replace these with mixed grains as much as I can in our daily life so we don't overly consume gluten and refined starch. Gluten is in most of the processed foods so actually the best way to avoid too much gluten is by eating colorful fresh fruit and vegetable. But of course eating bread is not a sin, occasional use of it is completely fine, unless you are severely allergic to gluten. I decided to try a gluten-free version of the gnocchi today.
I roasted the sweet potatoes in at 375 degree oven until they are soft (about 40 minutes) and mashed them with a fork.
With the 2 cups of mashed sweet potatoes, I added about 1 and 1/2 cups of the all-purpose gluten free flour that I got from Whole Foods.
After dividing the dough into 4, roll the dough out to be a thick rope shape, then cut the dough into bite size portions with a pastry cutter.
用叉子在小麵餃上壓出漂亮的紋路後便可放入滾水中煮熟, 因為是剛做好的, 我煮了三分鐘後就熟了。
Make impressions on the gnocchi with the back of the fork and it's ready to be cooked. Because the gnocchi is fresh, it only took 3 minutes in the boiling water to cook them.
為了試味道我只煮了一小部分的麵餃。在小煎鍋中熱了少許椰子油, 放入迷迭香, 煮熟了的小麵餃及少許海鹽拌炒一下就起鍋了。這個從來沒試過的料理竟然如此簡單。我把剩餘的小麵餃冷凍了起來, 等我們從台灣回來還有得吃, 也成功的消化了地瓜讓它們不會壞掉。軟綿的地瓜小麵餃簡單又好吃。
Just for tasting purposes I only cooked a small portion of the gnocchi. In a small frying pan, I added some coconut oil and rosemary with the cooked gnocchi and some sea salt, a few swirl in the pan to get the flavor in and it was ready to eat. I still can't believe how simple it is to make gnocchi! I sent the rest of them to the freezer so when we get back from Taiwan there is a meal waiting for us. What's best is I used up the sweet potatoes so they won't go bad while we're away from New York. What a delicious and simple dish the gnocchi is!