Mashed sweet potatoes two ways – gnocchi and roti – gluten free, grain free, plant based, paleo

This is such an easy recipe and calls for the EXACT same dough to create two entirely different edibles.  They best part? It only takes four ingredients (and salt is one of those).

This recipe is gluten free, grain free, vegan, and paleo.  You can make the gnocchi a day or two ahead and store in the fridge for later.  The roti keeps in the fridge for a week (just heat in the oven to soften) and it freezes well too.

 

I like gnocchi a lot but a typical gnocchi recipe calls for flour and white mashed potatoes.  These are two big no no’s on an insulin regulated diet.

I have made this roti before, inspired from another recipe that calls for white flour, but the inspiration to attempt gnocchi struck completely randomly, and it paid off!

I pan fried the gnocchi with some shaved zucchini, mushrooms, artichokes, garlic and cashew cheese, topped it with fresh parsley and walnuts and nearly blew my socks off. It was so good.  Truly, this was one of those special recipes that makes you completely forget you are eating a restricted diet.

The Roti is the perfect vessel for falafel, veggie burgers, normal burger, curry or whatever else you fancy in a flat bread.

Initially, I was just going to post the roti recipe, but because the gnocchi was also such a great success we’ve now got an official two for one!

 

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Sweet potato gnocchi and/or roti 

 

Ingredients:

1 large or 2-3 small sweet potatoes (a cup mashed)

1 cup cassava flour

2 tbsp. olive oil

a good pinch of salt

 

Directions :

Preheat oven to 350

Roast sweet potato(s) with skin on until fork tender

Allow to cool until touchable and peel skins from the potatoes

Mash with a fork or process in a food processor to a fairly smooth mash (some larger pieces can remain)

Transfer the mash into a bowl

Stir in salt, oil and cassava flour

Form a soft dough

Use extra cassava flour as needed

 

For the gnocchi:

Gently form the dough into long cylinders about the width of a hot dog

Cut into 0.5″ pieces and very gently press with a fork

Pan fry immediately or store in the fridge between parchment for later use

Use within two days

 

For the roti:

Heat a dry skillet over medium low heat (if its a sticky one, lightly brush with oil)

Divide the dough into ping pong sized balls

Gently flatten with your palm and then roll between two pieces of parchment to just under a quarter inch thick

Transfer to the skillet and cook 30 seconds to 1 minute per side

You should see it puff up a bit as air bubbles form, this is how you know its time to flip

 

 

If you make this, tag me on Instagram @tha_wild_sage and let me know how you like to eat your Roti / Gnocchi.

 

 

 

 

 

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