Gluten Free Sweet Potato Gnocchi
Course: PastaIngredients
2 medium sweet potatoes
2 c 1:1 gluten free flour
1 egg
1/2 tsp salt
Directions
- Preheat oven to 400 degrees.
- Poke sweet potatoes several times with a fork and place in the oven to bake for 40-50 minutes or until soft.
- Measure flour onto the counter or in a large bowl, make a shallow wide bowl in the center and set side.
- Remove the potatoes from the oven and peel immediately.
- Pass potatoes through a ricer into a large bowl and then again into a mound on top of the flour.
- Mix the flour and potato together until just combined.
- Make a hollow in the center of your potato and flour mixture and add the egg and salt.
- Blend and knead everything together with your hands. The dough is ready when it has formed a uniform mass and loses most (but not all) of it’s stickiness.
- Wrap in plastic and allow to rest 10-20min.
- Cut a quarter of the dough off and cover the rest to prevent drying out.
- Re-flour your work surface and roll dough into a rope about 1/2 inch in diameter and then slice into 1/2 inch pieces. Roll into gnocchi pieces using the back of a fork, a gnocchi board, or leave them as is. Place gnocchi separated on a floured surface.
- Bring a large pot of salted water to a boil.
- In batches, add a few handfuls of gnocchi and cook until most have floated to the top, about 1 minute.
- Transfer gnocchi immediately to sauce of choice.