Gluten Free Sweet Potato Gnocchi with a Kale Garlic
I am excited to share with you a delicious and simple yet healthy recipe collaboration with my good friend Monica and author of the Mon-2-Mom Blog. We have taken Ontario farm fresh produce and created a dish that represents Monica's Italian heritage and childhood family favourite. Topped with a Parmesan twist made with Chickpeas, its a recipe that the entire family will enjoy!
Roasted Chickpea Parmesan
540 ml can of chickpeas
1 tsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Sweet Potato Gnocchi
2 cooked medium size sweet potatoes, cut in 1/2 inch cubes
1 large egg
2 cup Bob's Red Mill Gluten-free Whole Grain Oat Flour
1 tsp. salt
1/2 tsp. nutmeg
Garlic Kale Sauce
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
3 cup kale, roughly chopped
1/2 tsp. chili flakes
4 tbsp. white wine
Salt and fresh ground pepper
To make Chickpea parmesan, preheat oven to 425 degrees and line a large baking sheet with parchment paper.
Drain and rinse chickpeas and dry by blotting them with a paper towel. Remove any loose skin.
In a bowl, toss chickpeas with the oil, salt, garlic powder, and pepper.
Spread on baking sheet and bake in preheated oven for 35-40 minutes until lightly golden and crisp. Check in towards the last 5 minutes to avoid burning.
Remove chickpeas from oven and set aside to cool. Once cooled, blend in a food processor for approximately 30 seconds. For any leftover, you can place in an air tight container and store in the refrigerator.
To make gnocchi: In a medium saucepan, add potatoes and fill with water until just covered. Bring to a boil and reduce heat to medium cook. Cook for 7-8 minutes until potatoes have softened.
Drain potatoes and place in a bowl. With immersion blender until smooth. Add egg, salt, and nutmeg to the sweet potatoes.Stir in flour by adding approximately a 1/4 cup at a time. Eventually you will need your hand to mix the flour in. The dough is ready when its slightly sticky but bounce to the touch.
Place the dough onto a lightly floured cutting surface. Rub some flour onto your hands and break off a handful of dough. Using the palm of your hands and fingers, roll out the dough into a 1 inch thick rope. Then slice the rope into 1 inch pieces, using a fork. Repeat with remaining dough and set aside.
Bring a large pot of water to a boil and salt water with 1 tsp. of salt. Add gnocchi, 2 handfuls at a time, in a pot of salted water. Cook for approximately 3-5 minutes. The gnocchi will float to the top of the water when ready. Remove the gnocchi with a slotted spoon approximately 30 seconds after it rises to the top. Place the gnocchi in a large bowl and set aside. Repeat with remaining gnocchi. Once all gnocchi has been cooked, toss gnocchi with 1 tbsp. of olive oil to keep it from sticking.
To make sauce: In a large deep skillet/frying pan heat oil over medium heat. Add garlic and chilis and sweat for 1 minute. Add wine and stir in kale. Sauté for an additional 5 minutes until kale has wilted, add gnocchi and stir until well coated.
Plate gnocchi and sprinkle with chickpea parmesan.
SERVINGS 4 -6 | PREP & COOK TIME I hour.