The thing I hate most about food blogs is when the writer craps on and on and on and doesn’t get to the damn recipe.
I know you don’t want a diatribe about my day or my life story, so here’s the fucking recipe.
It’s vegan, it’s high carb, it’s delicious.
- 1 extra large sweet potato, baked in skin until soft
- 3-3.5 cups of plain white flour
- Salt and pepper
Ingredients: Duck & kale sauce
- 1 pack of Food Asia “Roast Duck”
- 3 cups of chopped kale
- 1 tablespoon olive oil
- 3-4 tablespoons of Dijon mustard mixed in 1/2 cup water
- Fresh sage or thyme leaves
- Salt & pepper to taste
- Garlic to taste (so… ALL OF IT)
- Nutritional yeast to taste
Bake the potato in it’s skin in a 180-200 degree oven until cooked through and then leave to cool completely.
Once cool, use a sieve to grind the sweet potato into a bowl. This makes sure there are no lumps and the finished gnocchi turns out smooth.
Add the salt & pepper to the flour and then place it in a pile on a clean kitchen bench. Make a well in the centre and pour the sweet potato into the middle before working the dough together so that it’s all combined. Add more flour or water as needed to get a good consistency and knead well.
The dough is ready when it has all combined and feels slightly dry to the touch. Roll it into a ball and then use a knife to cut off strips one at a time, and roll them into a 1.5cm thick circular shape.
Cut the rolls into pieces about 1cm wide and then place on a lightly floured plate to keep from sticking together. Repeat the process until all the dough is finished.
To make the sauce simply heat the oil in a pan, dice the duck and ground the garlic and then add to the hot pan. Cook until crispy on the outside. Remove from the pan and place in a bowl and then repeat for the kale.
Cook the gnocchi in a large pan of boiling water – they are ready when they have risen to the surface and when you bite into them, they are firm but not too chewy.
In a hot pan, add the cooked duck, kale, gnocchi, herbs and salt & pepper along with the mustard sauce. Toss in the pan to combine and cook until the sauce has thickened just a little.
Serve immediately to get the best flavor. If you want to keep for later, don’t cook the gnocchi but leave it in the fridge, and leave the sauce ingredients separate. You can put these together within about 10 minutes.
Nutritional info per serve: (Makes 4 serves of sauce and 6 of gnocchi)
Key micronutrients / minerals:
100% of your folate, B1, B2, B3, B6 & B12 RDI
90% of your selenium RDI
33% of your fibre RDI
50% of your zinc RDI
Good balance of essential amino acids