Sweet Potato Gnocchi
Servings: About 8
2 cups cooked and mashed sweet potato
2 cups tapioca starch
2 cups almond flour
1 tsp sea salt
4 Tbsp olive oil, butter, or ghee (divided)
Optional: Dairy free parmesan cheese I used Violife
Cook sweet potatoes as desired. I’m lazy and prefer to wrap them in a paper towel and place them in the microwave for about 3-5 minutes depending on the size of your potatoes and your microwave strength.
Once the potatoes are cooked let them cool completely.
Once the sweet potatoes are cool, scoop out the middle, throwing the skin away, and mash them into a large bowl. Add the egg to this mixture and beat well with a fork.
In a separate bowl, mix the dry ingredients together.
Add the dry ingredients to the bowl with the sweet potato and mix until everything is combined.
Spread a thick layer of tapioca flour onto your countertop. Roll the dough into a large ball and let sit in the tapioca flour for about 20 minutes, allowing the dough to settle.
Coat your hands with tapioca flour and make small balls with the dough (mine were about 2 Tbsp worth of dough) placing the balls onto the floured surface while you continue making the balls until all your dough is gone.
Once you have made your gnocchi balls, take a fork and press lightly onto each ball creating a nice texture on one side.
Set the gnocchi aside for a least 20 minutes.
Bring a large pot of water to a boil. Add half of the gnocci to the boiling water, stirring to make sure they don’t stick to the bottom.
Once the gnocchi floats to the top of the water use a slotted spoon to remove gnocchi from the pot into a strainer. Repeat with the second batch.
Add 2 Tbsp of the oil or butter to a large saute pan over medium heat. Add half the batch of gnocchi and cook on one side for about 5-10 minutes or until golden brown.
Flip and cook another 3-5 minutes on the second side until golden brown.
Repeat with the second half of the batch.
Serve with your favorite sauce and some roasted vegetables! I enjoyed mine with vegan parmesan cheese, olive oil, and a hint of sea salt.