Have you tried making fresh pasta yet? It’s actually quite simple as well as delicious. Also, fresh pasta is inherently lighter and easier to digest compared to the hard, dry store-bought alternatives that lack prana.
Fresh pasta does take a little time to prepare, but it only needs a few minutes to boil. Serve it with a balanced blend of seasonal vegetables and you’re set.
If you’re not a seasoned pasta maker, be patient. It may take a few tries to get the right consistency and the feel of the dough. But once you get it, you will be making pasta regularly. It is a wholesome nourishing meal which works with a variety of seasonal vegetable variations.
Earlier this year we shared this egg free pasta recipe, today we have another one for you to try: fresh sweet potato gnocchi.
Gnocchi is typically made with semolina and white potatoes. As part of the nightshade family, white potatoes are best avoided because they will contribute to inflammation in the body, in particular, to joint pain. They’re also dulling for the mind.
Sweet potatoes are an excellent substitute. They’re actually a different plant altogether, not related to white potatoes, despite the name. Sweet potatoes are grounding and nourishing. They are calming for vata and pitta, and fairly easy to digest when cooked with ghee and spices.
Serves: 3-4 people
Preparation time: 25 minutes
Augmenting
You'll need
Gnocchi
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1 medium sweet potato peeled, cubed, and cooked in a pot or pan with a little water until soft. It is important to remove the skin. You want a smooth and silky dough, which the sweet potato will become the base of
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½ tsp salt
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Dash cinnamon
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Dash vanilla essence, optional
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Pinch freshly grated nutmeg
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2 tsp ghee
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Spelt flour - will vary (add to the mashed sweet potato to make a smooth pliable dough)
Sauce
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1 tbsp ghee
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1 tbsp ground coriander or fennel seeds
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1 tbsp chopped fresh sage or rosemary (ideally use fresh or 1 tsp dry)
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Pinch freshly ground black pepper
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A small dash of lime juice
Here's how
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Mash the cooked sweet potato, the smoother the better.
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Add the salt, spices and 2 tsp ghee and enough flour to form soft dough. Use a fork to bind it at this stage. The dough will be moist enough to be pliable, but not too wet where it is sticking to your hands or counter surface.
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Optional: Cover the dough with a clean cloth and let rest for up to 20 minutes before rolling and cutting.
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Sprinkle a little more flour over the dough and, using hands, form 1/2 inch thick rods. With a pastry scraper, cut into thumb length shapes.
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Lightly dust the pieces with flour.
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Optional, flip a fork upside down and lightly roll each shape down the fork for a traditional ribbed gnocchi look.
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Preheat a cast iron pan slowly.
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Melt 1 tbsp ghee, add the seeds and stir till the aroma comes up.
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Stir in the fresh herbs.
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Bring a large saucepan of water to boil with a little salt.
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Cook the gnocchi in the water for a few minutes until they float.
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Now, using a slotted spoon, scoop them out and coat them in the flavored ghee.
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Add the black pepper.
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Optional: To form a light crust on the gnocchi, fry gently for a few minutes prior to serving. Serve with a little lime juice.
Tips
Gnocchi pairs well with gently cooked broccoli for a balanced bowl. For other options, consider asparagus, sweet peas, or fresh spring greens.
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