Gnocchi Cookies
“A use for purple potato that is innovative, tasty and beautiful! Purple potato is a powerhouse of nutrition and now available in UK supermarkets.”
Prep time - 20 minutes
Cook time - 15 minutes
Difficulty - Difficult
Serves / makes - 15-20 cookies
Ingredients
125g flesh of purple potatoes (boil potatoes in their skin and then cool and peel, you can also use orange sweet potato)
25g soya protein powder (I used Pulsin brand) (if you do not want to add extra protein to the cookies simply omit this and add an extra 25g gram flour)
50g gram flour
50g coconut sugar
2 tablespoons aquafaba (the water from a can of chickpeas)
A handful of rose tea / dried rose buds (available from Turkish shops), ground in a pestle and mortar
Method
Set your oven to 170c
Mash the potato in a large bowl with a fork till smooth.
Add the protein powder, gram flour, sugar and aquafaba, mix well.
Sprinkle a little protein powder on a chopping board.
Take some of the dough, make a sausage shape then roll it on the board so it lengthens, it should be about 2cm thick.
Once you have done this with all the dough take a sharp knife and cut them into pieces 1 inch wide.
Place on a baking sheet and bake for 10-15 minutes until just cooked.
Roll the cookies in the ground rose petals. This creates a mild rose flavour, if you want to increase the rose flavour simply add a teaspoon of ground petals to the dough.
Eat within 1 day preferably, 2 at a push. After this the potato and gram flour make the cookies too dry.
