Community Supported Agriculture (CSA)
Sweet Potato Gnocchi with Gorgonzola
Another way to use up your surplus of sweet potatoes is by making sweet potato gnocchi.
I try to use as little white flour as possible in my daily cooking and substitute it with other grains that have more fiber and nutritional value.
First, I started with a For a more traditional white flour gnocci- use this recipe: basic sweet potato gnocchi recipe . Then I modified it.
Some substitutes that should work instead of white flour:
Whole wheat, unbleached flour
Chickpea/Garbanzo bean flour
rice flour
almond flour
buckwheat
and any combination of the flours mentioned above
*if you want to go even further, any sprouted grain made into a flour would be even healthier
Today, I tried Ragi- otherwise know as red finger millet. The grain is a beautiful deep red color and when ground looks tan or light brown. When cooked- its almost purple. It is hard to find fresh but a really good source of protein and calcium. Ragi is specific to certain areas of Karnataka state in India. My mother makes a variety of ways but primarily only in South Indian dishes. Its a grain I have on hand is more nutritious. I try to incorporate it a little into more diet- and I thought gnocchi may work.
Ragi has a more unique taste and a slight fragrance. So, I thought a gorgonzola sauce would work- another strong taste that would fight back a little.
This was my dinner last night and I ended up adding some red onion. The gorgonzola just wasn’t enough of a strong taste. I probably could have just used a blue cheese. I tried to stick to a local bleu- but when I investigated if any local dairies had a blue cheese variety at Weaver Street Market- only Elodie Farms made a goat stilton. And the stilton was pricey and pricey just shouldn’t be added to heat. So, I picked an Italian gorgonzola.
This was my first try at gnocchi. The pasta turned out light but the ragi made the gnocchi more filling.
Tags: sweet potato Discussion
2 comments for “Sweet Potato Gnocchi with Gorgonzola”
Post a comment
This looks delicious! Where can you get Ragi locally?
thanks!
Good question! Ragi is sold at a few Indian stores (of varying quality and taste)- I get my steady stream from my mom. Every trip to India we take to visit my extended family- we take empty suitcases and haul back spices and ragi. My dad’s family still grows it and its a very traditional food item. With the way food imports are going- I don’t know what will happen. The current price of wheat has shot up due to a wheat fungus and the price of daals have risen as well. My answer- Ragi. It is almost impermeable to pests, easy to grow and high in protein and nutrients.
So, shop with me- or I will give you some to try out!
Until then buckwheat flour is not the same but a substitute. You may want to experiment with different proportions.