Sweet Potato Gnocchi
A great gluten free gnocchi recipe using only 2 ingredients.
Servings: 4 people
Equipment
- Large saucepan
- Fry pan (optional)
Ingredients
- 2 large sweet potaotes
- 1 cup cassava flour
- Additional cassava flour for rolling
Instructions
- Peel and cut the sweet potato into chunks andsteam until soft. Alternatively bake the sweet potatoes, unpeeled, until cookedthrough. Try not to boil them as it makes them too wet and you will needadditional flour.
- Mash the steamed sweet potato either with apotato masher or in a food processor. If you baked them, scoop out the fleshwith a spoon discard the skin and mash as above. Add the flour and mix untilall the flour is combined and the dough starts to form a ball. Adding moreflour if the dough is still a little sticky
- Turn the dough out onto a well-floured surface.Divide into 4 pieces, take 1 piece and set 3 aside, start to roll the doughinto a rope about as thick as your thumb or a little thicker. Cut the rope at2.5cm intervals and set aside. Continue the process with the other 3 pieces ofdough. You may like to add fork marks into each little pillow although thiswill take additional time.
- Fill a large pot with water and a pinch of saltand bring to the boil. Place a large piece of parchment next to the stove inpreparation for the cooked gnocchi. Once the water is boiling add ¼ of thegnocchi to the water. The gnocchi will sink to the bottom, once cooked it willfloat to the top where it can be scooped up with a slotted spoon and placed onthe parchment paper. Repeat with the remaining gnocchi.
- Serve immediately with your favourite sauce orsauté in a pan with olive oil for a few minutes each side until golden brown.
Notes
Note: The dough can be kept in the fridge for several days. Remove a little before you are ready to use it and allow it to return to room temperature before attempting to roll out. Cooked gnocchi can be stored in the fridge too and heated when ready to eat.