Sweet Potato Gnocchi with Almond Butter Sauce

I am always trying to get my 1 year old to each a healthy balance of protein, veggies and grains. Like any child, he gravitates towards the carbs...loves pasta, bread, crackers, etc. So, what if I took the idea of gnocchi (which usually uses white, starchy potatoes) and made it with a healthier potato: sweet potatoes. These little orange root vegetables are lower on the glycemic index (less sugar) and have more vitamins.

The problem with making traditional gnocchi is two fold; the dumpling itself is typically made with white flour and white potatoes, but also the sauce that is served over gnocchi is equally as offensive to carb lovers masquerading as healthy eaters. Since my intention was to make this dish more healthy, I decided to use a nut-based sauce (instead of cream or butter based).  It turned out both good and bad. It tasted delicious, but had a weird texture. I would definitely try this recipe again, but with a few changes in an attempt to improve the sauce texture. 

Sweet Potato Gnocchi with Almond Butter Sauce

2 large sweet potatoes, peeled and diced

3/4 cup all purpose flour

3/4 cup whole wheat flour

1 egg, lightly beaten

salt, to season

Bring a large pot of salted water to a boil. Add the peeled, diced potatoes and boil until just tender. Drain the cooked potatoes really well, even dabbing with a tea towel or paper towel to remove any excess water (less water = less flour when you form the dough).

Either mash the potatoes really well with a potato masher, or run them through a ricer, and add to a large bowl. Slowly add in the 2 flour types and egg and massage with your hands. Add the salt to season (a pinch will do). Add a tablespoon or two more flour if the dough seems sticky, but remember the less flour the better.  

Continue working the dough until it becomes soft and pliable, but don't overwork it. Roll out the dough on a floured surface to an even thickness, and using a knife or pizza cutter, cut the dough into little squares. 

Bring a large pot of salted water to a boil. Add the dough pieces (about 10 or so at a time). They will instantly sink to the bottom. Once they rise to the top, that means they are cooked. Scoop them out with a slotted spoon and continue cooking in batches until they are all cooked.

Toss gnocchi in sauce and serve immediately. 

Almond Butter Sauce

1/2 cup raw, whole almonds

2 cloves garlic

3/4 cup water

4 T butter

Bring a small pot of water to a boil and add the almonds. Cook 3 minutes, remove from heat and cool slightly. Slide each almond out of its skin (this will be easy once they have been boiled).

In a food processor, add the almonds, garlic cloves and water. Process until smooth, adding water if needed (my almond paste was very mealy, so on a re-do I would monkey with this step to make a smoother, thinner paste).

In a skillet over medium heat, melt the butter and add the almond paste. Simmer until well combined and smooth (well as smooth as you can get it...). Toss with gnocchi and serve!

Like I said, the sauce tasted delicious, but needed to be smoother. My poor gnocchi looked like it had been cloaked in some sort of tahini.