Sweet Potato Gnocchi
Sweet Potato Gnocchi
Yield: 2
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M
Making gnocchi is super simple and incredibly fun! This gluten-free recipe has only 3 ingredients and is so easy to make!
Ingredients
- 600g sweet potato
- 200g Gluten-Free Plain Flour, my favourite is Nodo Plain Flour
- 1 egg
- Oil of your choice
- Salt and pepper
- To Serve
- Pasta sauce
- Fresh basil
- Parmesan, grated
Instructions
To Prepare the Gnocchi
- Preheat your oven to 200C
- Halve the sweet potatoes lengthwise and place in a baking tray. Drizzle with a little oil and season with salt and pepper.
- Rub the flat side of the cut sweet potato on the baking tray to evenly coat with oil, and then place cut side up in the tray.
- Roast for 30-40 minutes until soft.
- Allow to cool, and then scoop the sweet potato flesh out of the skin.
- Weigh out 400g of sweet potato flesh in a large bowl. Use a fork to mash the sweet potato and remove any lumps.
- Add the Nodo plain flour and 1 teaspoon of fine salt and mix with a fork until combined.
- Whisk the egg, then add to the sweet potato mixture. Stir until combined.
- Tip the sweet potato dough out onto a large floured surface. Roll into a large ball and then cut into four equal portions.
- Roll each portion out into a long sausage shape using lightly-floured hands. It should be about 1cm thick and lightly coated with flour.
- Cut the gnocchi into pieces roughly 1cm in length.
To Cook the Gnocchi
- Bring a large pot of water to the boil and add 2 teaspoons of salt.
- Add your pasta sauce to a large pan and bring to a simmer. Keep warm.
- When the water has boiled, add the gnocchi pieces to the cooking water in small batches. Wait until the gnocchi float to the top, and then using a slotted spoon, transfer the gnocchi straight into the warm pasta sauce.
- Repeat in batches until all of the gnocchi pieces have been cooked and added to the pasta sauce.
- Gently stir to ensure the pasta sauce coats the gnocchi.
- Serve immediately.
