If you love pasta as much as I do, you probably try to find ways to make the healthiest pasta dishes without consuming too much wheat or carbohydrates. Spiralizing is great, but sometimes you just want to switch it up with taste and texture.
I've tried to make my own gnocchi in the past using almond flour (and miserably failed), but I realized the key to making gnocchi with almond meal is adding in a little bit of normal flour and not boiling the gnocchi, as I learned last time when it COMPLETELY DISSOLVED. Finally I perfected a recipe and made it a more complete meal by serving it over wilted spinach--because you know I always need to have my greens.
Ingredients (serves 1-2)
- 2-3 cups of fresh spinach
- 1 large sweet potato
- 1/2 cup almond meal
- 1/4 cup gluten-free or whole wheat flour
- 1-2 cloves of garlic
- Salt and pepper
- Olive oil
1. Preheat oven to 400 degrees. Poke sweet potato with a fork. Place sweet potato on baking sheet and bake for 45 minutes. If you're short on time, you can also microwave the sweet potato for about 5 minutes, until soft.
2. Scoop sweet potato out of skin and mix with almond meal and flour, adding a little bit of salt and pepper to taste. Form into little one inch ovals.
3. Heat a little bit of olive oil in the pan and cook spinach and chopped garlic until spinach has completely shrunk. Place aside on a plate.
4. Add more olive oil (about 1/4 in across the pan). Place each gnocchi on the pan and cook on medium for about 2 minutes or until golden brown on bottom. Then flip and cook the other side.
5. Sprinkle with dried thyme, salt, and pepper (or herbs of choice). Place atop spinach and enjoy!