红薯“面疙瘩” （无麸质无蛋奶）Sweet Potato Gnocchi

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红薯“面疙瘩”配西兰花苔 {无麸质、无乳制品和无脂肪}文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/8680.html

在这道美味食谱中，充满活力的橙色红薯“面疙瘩”与嫩绿色西兰花苔和“奶香”花菜酱搭配。这道食谱不含麸质、乳制品、蛋或有问题的油品，这是一顿干净且健康的美味佳肴。

红薯“面疙瘩”配西兰花苔

原料：

2个大红薯（至少450克）（1.5杯捣碎成泥）

1/2 杯土豆粉 + 2 汤匙（用于撒粉）

对于“奶香”花菜酱：

170克花菜

3/4杯水或不加糖的杏仁奶

1茶匙新鲜柠檬汁

1茶匙牛油果油（可选项）

2瓣大蒜切碎

5片鼠尾草叶

3杯西兰花苔切碎（或用西兰花或西兰花小花代替）

制作：

制作花菜酱，将花菜放在蒸格中，用沸水蒸至变软，4-5 分钟。沥干并放入高速搅拌机中。加入水和柠檬汁，搅拌至光滑。用盐和黑胡椒调味，然后放在一边。

制作西兰花苔，将西兰花苔放在蒸格中，用沸水蒸至变软，大约 4-5 分钟。沥干并放入冰水中以停止烹饪。沥干并放在一边。

制作红薯“面疙瘩”，将烤箱预热至200度。用叉子刺穿红薯，放在铺有烘焙纸的烤盘上，烤 40-50 分钟或直到变软。放在一边冷却。

把红薯切成两半，挖出里面的红薯泥去皮。将红薯泥放入食品混合机搅拌至光滑，否则可以使用土豆泥搅拌机。取出1.5杯红薯泥，剩下的留作其他用。

在厨房干净的工作台上，轻轻撒上土豆粉。把红薯泥铺在上面，然后均匀地撒上剩余的土豆粉。轻轻地将土豆粉加入红薯面团中，直到混合物不再粘稠。避免过度捏面团，否则面团会再次变粘。把“面团”做成一个球，切成四块。将其中一块“面团”滚成约1.3厘米的长条。将长条切成 2.5厘米的“面疙瘩”状。对其余三块面团重复上述步骤。

把盐水在大锅里煮沸，然后加入红薯“面疙瘩”。煮3分钟或直到“面疙瘩”浮到水面，沥水后并放在一边。

将中等大小的不粘锅在中高温下加热。加入牛油果油和鼠尾草，炒几分钟。加入红薯“面疙瘩”和大蒜，煮 5-10 分钟，直到变黄变脆。将西兰花苔加入锅中后再煮 2 分钟。用盐和黑胡椒调味。

把红薯“面疙瘩”转移到碗里，把花菜酱倒在上面，每份大约 1/3 杯。立即享用。

2人份

SWEET POTATO GNOCCHI WITH BROCCOLI RABE {GLUTEN-FREE, DAIRY-FREE, & FAT-FREE OPTION}

Vibrant orange sweet potato gnocchi is paired with tender green broccoli rabe and a creamy cauliflower sauce in this pretty and tasty recipe. Made without gluten, dairy, eggs, or problematic oils, this recipe is a great choice for a beautiful meal that is also clean and healthy.

Sweet Potato Gnocchi With Broccoli Rabe

Ingredients:

2 large sweet potatoes (at least 1 lb) (yields 1 1/2 cups mashed)

1/2 cup potato flour + 2 tbsp (for dusting)

For the creamy sauce:

6 ounces cauliflower

3/4 cup water or unsweetened almond milk

1 tsp fresh lemon juice

1 tsp avocado oil (optional)

2 garlic cloves, finely minced

5 sage leaves

3 cups broccoli rabe, chopped (or substitute with broccoli or broccoli florets)

Directions:

To make the cauliflower sauce, steam the cauliflower in a steaming basket over boiling water until soft, 4-5 minutes. Drain and place in a high-speed blender. Add the water and lemon juice and blend until smooth. Season to taste with sea salt and black pepper, then set aside.

To make the broccoli rabe, steam the broccoli in a steaming basket over boiling water until soft, about 4-5 minutes. Drain and place in an ice bath to stop the cooking. Drain again and set aside.

To make the gnocchi, preheat oven to 400F/200C. Pierce the sweet potatoes with a fork, arrange on a baking sheet covered with parchment paper and bake for 40-50 minutes or until tender. Set aside to cool.

Slice the sweet potatoes in half and scoop out the insides, discarding the skin. Place the insides in a food processor and process until smooth, alternatively you can use a potato masher for this. Measure out 1 1/2 cups of sweet potato mash and reserve the rest for another recipe.

Prepare a clean working surface and cover lightly with potato flour. Spread the mashed sweet potato on top, then evenly dust with the rest of the potato flour. Gently work the flour into the dough, until the mixture is not sticky anymore. Do not overwork or it will become sticky again. Form a ball from the dough and cut it into four pieces. Working one piece at a time, roll the ball into a log about 1/2 inch wide. Cut the log into 1-inch pieces. Repeat with the rest of the dough pieces.

Bring salted water to a boil in a large pot and add the gnocchi. Cook for 3 minutes or until the gnocchi floats to the top. Drain and set aside.

Place a medium-sized, non-stick skillet over medium-high heat. Add avocado oil and the sage and sauté for a few minutes. Add the gnocchi and garlic and cook for 5-10 minutes, until browned and crispy. Add the broccoli rabe to the pan and cook for another 2 minutes. Season with sea salt and black pepper to taste.

Transfer the gnocchi to serving bowls and pour the cauliflower sauce on top, about 1/3 cup per serving. Serve immediately.

Serves 2

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