Omega 3′s and garlic help these tasty sweet potato gnocchi fight post-workout muscle pain.
2 large sweet potatoes (about 1 1/2 pounds), baked until tender
1/2 teaspoon salt
1 cup brown rice flour
1 teaspoon ground chia seed stirred into 2 tablespoons warm water
For Garlic Sage Sauce:
3 tablespoons EVOO
1 tablespoon hemp oil
3 cloves garlic, minced
20 whole small sage leaves
1/2 cup hazelnuts, toasted and chopped
For the Gnocchi:
Scoop the still-warm sweet potato from the skins into a mixing bowl. Mash very well. Add salt and enough flour to yield a soft but not sticky dough (Start with 3/4 cup and add the more if needed.). Divide the dough into fourths and roll each out into a 1/2-inch log, dusting hands with flour if needed. Cut crosswise into 1-inch lengths, and let sit while you make the sauce.
For the Sauce:
Heat the olive oil in a 8” or 10” skillet over medium heat. Add sage leaves and fry until crisp and darkened. Remove from oil and place on plate. Add garlic to the oil, stirring well to make sure all garlic is covered, and then remove from heat. The heat of the oil will cook the garlic, but keep it from burning. Add sage back to pan.
For the last step, bring a large pot of water to a boil, and cook the gnocchi in salted, boiling water for 5 minutes. Lift them with a spider and place into the skillet of sauce. Toss to coat and garnish with hazelnuts.