Fill one third of the Vitaliseur’s vat with water and boil. Peel the sweet potatoes, cut them in 2 cm thick slices and let them cook open the Vitaliseur’s sieve for 20 minutes.
Mash the potatoes into purée. Add the starch, flour, whipped egg, salt, pepper, curcuma and cinnamon.
Stir together until you get a flexible, homogeneous dough, yet not sticky. Add flour if needed. Hand-knead the dough, shape a ball and leave to chill for 30 minutes. Cut the dough in 4 equal portions and, on a well floured work surface, shape each of them into a sausage. Section each sausage in one inch long pieces. Roll each small piece of dough on the back of a fork to mark it. Gnocchi are ready.
Cook the gnocchi in salted boiling water for about 4 minutes until they reach the surface. You can do this step in the Vitaliseur’s vat : empty the cooking water and fill it with clean water to the third. Drip-dry and put aside the gnocchi. In a frying pan, heat the oil and brown the garlic along the spinach for 2-3 minutes. Add the gnocchi and brown them for 2 to 3 minutes, then salt. Serve this beautiful multicolor dish sparkled with gomasio and sage.
You can freeze the gnocchi. After shaping the gnocchi on the fork, place them on a tray into the freezer for an hour then put them in a specal freezing bag.
for 4 people
600 gr of sweet potato
150 gr of cornstarch or potato starch
130 gr of whole rice flour
1 teaspoon of sea salt
1 pinch of pepper
1 pinch of curcuma
1 pinch of cinnamon
4 Handfuls of baby spinach
2 minced garlic cloves
1 tablespoon of olive oil
1 tablespoon of sage
1 tablespoon of gomasio (mix of roasted sesame and salt)