Sweet Potato Gnocchi

• 1 large sweet potato, about 1 lb
• 1 1/2 cups all-purpose gluten-free flour
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Steps

1. 1 Bake the sweet potato at 400°F for 45 minutes, or until tender.
2. 2 Once cooled, peel and mash the sweet potato.
3. 3 In a bowl, combine the mashed sweet potato, flour, egg, salt, and pepper.
4. 4 Knead gently until a dough forms, taking care not to overwork it.
5. 5 Divide the dough into 4 portions and roll each into a rope about 1 inch thick.
6. 6 Cut each rope into 1-inch pieces.
7. 7 Bring a pot of salted water to a boil.
8. 8 Cook the gnocchi in batches for 2-3 minutes, or until they float.
9. 9 Remove with a slotted spoon and set aside.
10. 10 Heat olive oil in a skillet and pan-fry the gnocchi until golden brown on both sides.

Equipment

• Baking sheet
• Medium mixing bowl
• Pot for boiling
• Slotted spoon

Variations

• Add grated Parmesan cheese to the dough for extra flavor.
• Incorporate fresh herbs like thyme or rosemary into the dough.

Substitutions

• Substitute almond flour for a portion of the gluten-free flour for a nutty twist.

Pairings

• A crisp Caesar salad
• Garlic bread

Nutrition

Tips

• For best texture, handle the dough as little as possible.
• If not cooking immediately, dust the gnocchi with flour to prevent sticking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a drizzle of oil to maintain texture.

Freezing: Freeze uncooked gnocchi on a parchment-lined tray, then transfer to a freezer bag. Boil directly from frozen, adding 1 minute to cook time.

Serving Suggestions

• Serve with a sage brown butter sauce.
• Pair with roasted vegetables for a hearty side.

FAQ