Gluten-free Gnocchi with Tomato Sauce by Alf Mota

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Gluten-free Gnocchi with Tomato Sauce by Alf Mota

Ingredients:

2 sweet potatoes (14oz aprox. between the two)
7 oz rice flour
1 tbsp psyllium
A generous handful of fresh spinach
2 garlic cloves
Sun-dried tomatoes
Extra Virgin Olive Oil
Sea salt with herbs
Fresh basil to decorate
Cherry tomatoes
Organic Tomato and Italian Olives Sauce Add to cart

Preparation:

1. Peel and cut the sweet potatoes into slices of 1 inch and steam them for about 20 minutes. Place the cooked sweet potatoes on a dish and wait for them to cool a little.

2. Place them in a blender, blend until you get a creamy and homogeneous mass.

3. Pour the mixture into a bowl and add rice flour and psyllium until you get a manageable dough with your hands.

4. Form cylindrical strips with your hands and cut into pieces approximately 1 inch long, shape them with the help of a fork, repeat for the rest of the dough.

5. Heat water with a pinch of salt, pour in the gnocchi once it boils and cook until they float back to the surface and remove and strain.

Gluten-free Gnocchi with Tomato Sauce by Alf Mota — Delicious & Sons

6. Finally, cut the garlic into thin slices and cook it with a dash of olive oil until golden brown, add sliced sun-dried tomatoes, the spinach and a pinch of salt, and when the spinach starts to wilt, add the gnocchi and toss together.