This is such an easy recipe and calls for the EXACT same dough to create two entirely different edibles. They best part? It only takes four ingredients (and salt is one of those).
This recipe is gluten free, grain free, vegan, and paleo. You can make the gnocchi a day or two ahead and store in the fridge for later. The roti keeps in the fridge for a week (just heat in the oven to soften) and it freezes well too.
I like gnocchi a lot but a typical gnocchi recipe calls for flour and white mashed potatoes. These are two big no no’s on an insulin regulated diet.
I have made this roti before, inspired from another recipe that calls for white flour, but the inspiration to attempt gnocchi struck completely randomly, and it paid off!
I pan fried the gnocchi with some shaved zucchini, mushrooms, artichokes, garlic and cashew cheese, topped it with fresh parsley and walnuts and nearly blew my socks off. It was so good. Truly, this was one of those special recipes that makes you completely forget you are eating a restricted diet.
The Roti is the perfect vessel for falafel, veggie burgers, normal burger, curry or whatever else you fancy in a flat bread.
Initially, I was just going to post the roti recipe, but because the gnocchi was also such a great success we’ve now got an official two for one!
Sweet potato gnocchi and/or roti
1 large or 2-3 small sweet potatoes (a cup mashed)
1 cup cassava flour
2 tbsp. olive oil
a good pinch of salt
Preheat oven to 350
Roast sweet potato(s) with skin on until fork tender
Allow to cool until touchable and peel skins from the potatoes
Mash with a fork or process in a food processor to a fairly smooth mash (some larger pieces can remain)
Transfer the mash into a bowl
Stir in salt, oil and cassava flour
Form a soft dough
Use extra cassava flour as needed
For the gnocchi:
Gently form the dough into long cylinders about the width of a hot dog
Cut into 0.5″ pieces and very gently press with a fork
Pan fry immediately or store in the fridge between parchment for later use
Use within two days
For the roti:
Heat a dry skillet over medium low heat (if its a sticky one, lightly brush with oil)
Divide the dough into ping pong sized balls
Gently flatten with your palm and then roll between two pieces of parchment to just under a quarter inch thick
Transfer to the skillet and cook 30 seconds to 1 minute per side
You should see it puff up a bit as air bubbles form, this is how you know its time to flip
If you make this, tag me on Instagram @tha_wild_sage and let me know how you like to eat your Roti / Gnocchi.