Yam Gnocchi
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 1 - 1½ lbs chorizo sausage (4-6 large links)
  • 4 cups yams, peeled and diced (will make 2 cups once cooked and puréed)
  • 2½ cups all purpose gluten-free flour
  • 1 egg
  • 1 pinch salt
  • ¾ cup pesto
  • 1 bell pepper, julienned
  • ½ cup sun dried tomatoes, julienned
  • fresh basil thinly sliced to sprinkle on top as desired
DIRECTIONS:
  1. If the chorizo is raw cook it according to package instructions or in the oven on 350° for 20-25 minutes and set aside until cool enough to slice into thin pieces.
  2. For the gnocchi, prepare a double broiler over the stove and once the water is fully boiling add the yams to the top basket and leave to steam for 10-15 minutes, until they are fully cooked and soft all the way through. Remove the yams from the heat, place them in a large bowl and use a hand held blender or potato masher to mash them until there are no small pieces left and set aside for around 5 minutes to cool. If the base of the double broiler is large enough that it can be used to boil the gnocchi leave it boiling away on the stove, if not set up another large pot, around three quarters full of water and bring to a boil.
  3. Now stir in the flour, egg and salt to the mashed yams and mix until it forms a dough. If it is still a bit too moist and sticky fold in more flour a tablespoon or two at a time as needed. Once the dough is at a firm consistency separate it into four quarters and roll each piece out into a thin long strip on a floured surface so that it ends up being lightly coated with flour on all sides. Then slice the dough into ½ inch pieces. At this point you can roll each little piece along a fork to create grooves for the sauce to accumulate in or roll them into little logs or simply leave them as they are. Place the gnocchi in the boiling water for 3-5 minutes, once they rise to the surface use a large slotted spoon to remove them from the pot.
  4. Now place the sliced chorizo and gnocchi in a large skillet or wok on the stove heated over medium high heat and sautée for 5-8 minutes, until they are slightly browned. Now stir in the pesto, peppers and tomatoes and leave for another minute or two, until the sauce thins out and the vegetables soften.
Recipe by Love from the Land at https://www.lovefromtheland.com/yam-gnocchi/