Sweet potatoes provide a flavourful, high-fiber punch of stress-busting B vitamins and calming complex carbs. This dish is perfect to relax with after a long day!
For the gnocchi:
- 2 large sweet potatoes (about 1 1/2 pounds/675 grams), baked until tender
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) brown rice flour
- 1 tsp (5 mL) ground chia seeds
For the garlic-sage sauce:
- 3 Tbsp (50 mL) coconut oil
- 20 small whole sage leaves
- 3 cloves garlic, minced
- 1/2 cup (125 mL) hazelnuts, roughly chopped
To make the gnocchi, scoop the sweet potato from the skins into a mixing bowl. Mash very well. Add salt, chia seeds, and enough flour to yield a soft but not sticky dough (start with 1 cup and add more if needed). Divide the dough into fourths and roll each out into a 1/2-inch (1.25 cm) log, dusting hands with flour if needed. Cut crosswise into 1-inch (2.5 cm) lengths. Let rest while you make the sauce.
To make the sauce, heat the coconut oil in an 8- or 10-inch (20- or 25-cm) skillet over medium heat. Add the hazelnuts and stir until lightly toasted, then add garlic and sage to the oil, stir to make sure all garlic is under the surface, then remove from heat. The heat of the oil will cook the garlic, but keep it from burning.
Bring a large pot of water to a boil. Cook the gnocchi in salted, boiling water for 5 minutes or until they float to the top, then lift them out with a spider and place into the skillet of sauce. Toss to coat.
Serves 4
