Sweet Potato Gnocchi:
(Vegan, Gluten-free, Soy-free)
Yield: 2 servings
- 1 cup mashed sweet potato (1 large sweet potato baked for 1 hour OR heated in microwave for 10-15minutes)
- ¾ cup Bob’s Red Mill All-purpose flour
- Poke each sweet potato a few times with a fork. Microwave them until fork-tender 10-15 minutes. Set aside until cool enough to handle (~30 minutes)
- Prepare a clean working surface. Slice each sweet potato in half and use a spoon to scoop out the insides, and discard the skins. Use a potato masher, or fork,to mash the insides. Measure the volume of mashed sweet potato that you have. You need 1 cup of mashed sweet potato, but you can use more if you’re doubling up the batch.
- Add the all-purpose flour to your bowl of cooled mashed sweet potatoes, use fingers to mix the sweet potato and flour to form a dough. Do not knead any further after a dough ball is formed.
- Divide the dough ball into 4 pieces. Take a piece and form a long log about 1/2 inch wide, rolling it along your working surface.
- Cut the log into pieces about 1 inch long, which will be the individual gnocchi pieces.
- Use a fork to press grooves into each gnocchi. Repeat for the other 3 dough pieces. In total, you should have about 40 gnocchi pieces.
- Boil water in a large pot. Add gnocchi to the boiling water.
- Cook until the gnocchi floats to the surface and is cooked through, a few minutes. Transfer the gnocchi to a plate and serve with sauce. *Make sure the water is boiling on high, thus to make sure gnocchi does not dissolve in the water.
A few handy tips:
- To make ahead, refrigerate the uncooked gnocchi in an airtight container. When ready to serve, boil the gnocchi according to recipe instructions.
- Feel free to double the recipe amount to make more gnocchi, but only work with the amount specified at a given time so that the dough remains manageable.
- You can also freeze extra gnocchi (should keep for about 2-3 weeks), but make sure to let the pasta defrost completely before cooking/boiling it.