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So I just got my new Fixate book and it is amazing and it has heaps of gluten free options in it which I am so excited about!

Follow the below link if you are interested in the book:

Fixate

 

So one of the first recipes I tried was the Sweet Potato Ricotta Gnudi - which I really wanted to try as I had NO idea what it was and sweet potato anything is great so I figured it must be good!

Anyway I was not disappointed - it was amazing and the kids LOVED it too, which is always a bonus when trying something new. I think if I made it again I might add some chopped up turkey bacon to it as well and may spice up the sauce a little, but this is a great starting point for you to add your own twists to it

 

Sweet Potato Ricotta Gnudi in Pumpkin Sauce

Ingredients

Pumpkin sauce

  • 1 tsp olive oil

  • 1/2 cup chopped onion (about half an onion)

  • 2 cloves (or more) of chopped garlic

  • 1 cup of canned pumpkin puree (make sure it is pure pumpkin nothing else added)

  • 1/4 cup unsweetened almond milk

  • 1 Tbsp of raw honey or pure maple syrup (optional)

  • 1/4tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground ginger

  • 1/4 tsp ground cloves

Gnudi

  • 4 cups of hot water

  • 4 small (or 2 large) sweet potatoes peeled and cut into cubes

  • 1 Tbsp part-skim ricotta cheese

  • 1 large egg

  • a pinch of sea salt

  • 1/4 tsp ground black pepper

  • 1 tsp olive oil

  • 1/2 tsp of raw honey or pure maple syrup

  • Coconut flour

 

Directions

Pumpkin sauce

  1. heat oil in skillet

  2. add onion and cook until onion is translucent

  3. add garlic and cook for another min (stir frequently)

  4. add pumpkin, almond milk, spices and honey (if using) cook until sauce begins to boil stirring frequently. Remove from heat and let cool a bit

  5. Place sauce in a blender and blend until smooth

  6. Return sauce to skillet and reheat when ready to use

Gnudi

  1. Bring water to boil and add sweet potatoes. cook until tender (approx. 15-20 mins)

  2. Remove from heat, drain, and place in an ice bath to cool (or cook earlier) - I put min in a strainer and then the strainer into a bowl of cold water

  3. When sweet potato is cool, drain and mash until smooth

  4. Combine sweet potatoes, ricotta, egg, salt and pepper in a large bowl, mix well. It should be smooth, thick and sticky to touch

  5. roll teaspoon-sized dollops between palms to form dumplings

  6. Roll each dumping in coconut flour to coat and then put in the fridge for 30-60 mins until firm to touch

  7. Heat oil and add dumping, cook approximately 3-5 mins turning gently

  8. place heated sauce on a plate and top with dumplings (approx. 6 each) drizzle with honey or maple syrup and enjoy

 

In hind sight I would have served this with a green salad!

I hope you enjoy it!

Sweet Potato Ricotta Gnudi

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