Watch Chef Debee making Whole Wheat and Flax Sweet Potato Gnocchi on YouTube
For the family that is on the go and wants to live and eat healthy; here is a rich in nutrition, chewy in texture, and mouth watering flavor for your whole family to enjoy.
Ingredients
2 medium size sweet potatoes mashed (2 cups)
2 cup organic whole wheat flour
2 cup organic unbleached flour
2 tablespoons organic flax meal
1 teaspoon salt
1 organic egg
1/3 cup basil pesto (home made with NO grated Pecorino-Romano cheese))
Directions
1. Boil the sweet potatoes in covered pan of water for 45 minutes or until knife comes out easily
2. Cool and remove skins and then mash with a potato masher tool
3. Be sure it is cooled completely before using
4. Combine the flours, salt and the flax in separate small bowl
5. In large bowl, combine the mashed sweet potatoes, egg, and basil pesto
6. Begin to add the flour mixture while stirring altogether and then turn over to bread board and
continue to incorporate all the flour mixture using your hands, adding extra flour if needed
7. Let it rest 5 minutes after formed into a small roll
8. Cut off small sections and roll into long logs about the diameter of a finger and with a floured knife
cut them into 1″ pieces, lightly flouring them and shake off as you lay them on a cookie sheet
9. You may now freeze them for 90 minutes and remove them to an airtight bag for later use OR
10. You may drop them gently into oiled, salted boiling water and when they come to the top,
they are ready to be gently scooped out using a large fenestrated utensil
11. You can serve them with pasta sauce or just olive oil and garlic butter; and even add
some cooked cut green beans to give it another dimension and don’t forget to sprinkle top with some Pec-Rom cheese