Bezglutenski njoki od slatkog krumpira / Gluten-free sweet potato gnocchi

Sastojci (za 2 porcije):

500 g pirea od pečenih batata
80 g brašna od tapioke
100 g kukuruznog brašna
2 žlice delikatesnog sušenog kvasca
prstohvat muškatnog oraščića
1/2 žličice soli

Priprema:

1. Batate operite, stavite u prethodno ugrijanu pećnicu na 200 stupnjeva i pecite dok ne postanu mekani, otprilike 40 minuta. Pustite ih da se ohlade, ogulite i izmiksajte u pire.
2. U veću posudu stavite pire od batata, brašno, delikatesni sušeni kvasac, muškatni oraščić i sol i sve dobro izmiješajte rukom.
3. Na površinu na kojoj ćete formirati njoke stavite malo brašna. Vlažnom rukom formirajte valjke te ih izrežite na željenu velićinu.
4. U loncu zakuhajte vodu i dodajte malo soli. Kad voda zakuha ubacite njoke i promiješajte žlicom da se ne zaljepe. Kuhajte 2-3 minute od trenutka kada isplivaju na površinu.
5. Poslužite s umakom po vlasitom izboru i ribanim veganskim "parmezanom".

Dobar tek! :-)

Ingredients (for 2 portions):

500 g of sweet potatoe puree
80 g of tapioca flour
100 g of corn flour
2 tbsp of nutritional yeast
pinch of ground nutmeg
1/2 tsp of salt

Preparation:

1. Wash the sweet potatoes, place them in an oven preheated to 200 degrees Celsius and bake until soft, for about 40 minutes. Leave them to cool down, peel them and mix them into puree.
2. Put the puree, flours, nutritional yeast, nutmeg and salt into a larger bowl and mix all well with your hand into a soft dough.
3. Put a little bit of flour onto the surface where you are going to form the gnocchi. With a moist hand roll long dough rolls, flatten them slightly and cut into smaller pieces.
4. Bring salty water to boil and when it is boiling put the gnocchi in. Stir to make sure they do not stick to the bottom. Cook for 2-3 minutes from the moment when they come up to the surface.
5. Serve with a sauce of your own choice and the vegan "parmesan".

Enjoy! :-) 


Izvor/Source: True taste hunters