Sweet Potato Gnocchi

Love sweet potatoes? I do too! Not only are they delicious but they are loaded with Vitamin C, antioxidants and are a great source of fibre. Making sweet potato gnocchis is easier than one may think and it makes a great cozy dinner for this cold fall days! And did I mentioned all you need are 4 simple ingredients and are gluten free? Perfection, am I right?

This recipe requires only 4 ingredients and about 35 min to make! You can pair them up with a pesto or tomato sauce and they would make the perfect pasta dish for a creamy cashew alfredo sauce. ( Check my Cashew Alfredo Sauce recipe here)

You can boil them and pan fry them before serving for that crunchy and smokey flavour! I simply roasted some cherry tomatoes with olive oil, salt and pepper added the gnocchi gave it a good mix and fried for 5 min. Simply delicious!

You can make a big batch and pop them in the freezer until you are ready for Gnocchi night again! They keep up to 30 days in a sealed container in the freezer. Once you are ready to have them simply pop them out the freezer for about 20 min and boil until gnocchis float to the top and they are ready to go! So let’s s get to it.

Sweet Potato Gnocchi

Serves: 4

Prep time: 35min

Cooking Time:10 min

Ingredients

• 2 Large Sweet Potatoes

• 2 Cups Gluten free flour ( + 1/2 cup for dusting)

• 3 Tbsp Nutritional Yeast (optional)

• 1 Tsp Salt

Method

1. Preheat oven at 400ºF/204ºC. Poke holes in the sweet potatoes with a fork, place on a baking tin and bake for 40-50 min or until tender. Remove from heat, set aside and let cool down. Peel the skin off and smash in a bowl with a fork, making sure is as smooth as possible.

2. Combine the 2 cups of flour, salt and nutritional yeast in a bowl. Transfer flour mix to a workable surface. Make a well in the middle of the flour ( like a volcano shape).

3. Once potatoes are smashed and cooled off add into the middle of your flour mix and gently start incorporating flour to the mashed potatoes. Once is combined add some flour to your hands and start kneading until you get a nice dry smooth dough.

4. Once dough is ready form into a bowl and divide into 4 pieces by cutting your ball with a cross using a knife. Dust flour again in your work surface and roll each piece into a long round strip about 1/2 inch thick and cut into 1 inch pieces to create your gnocchis. ( Optional: Using a for gently press each gnocchi with the back of the fork to create that gnocchi texture.)

5. Bring a large pot with salted water to a boil. Add gnocchi in batches and cook until they float to the top. Once they float to the top cook for another 30-45 secs and remove them from the pot. Transfer to a plate with a kitchen towel to strain water excess while you continue with the rest of the gnocchis.

6. To serve( optional) : In a pan roast cherry tomatoes, onion and garlic with a splash of olive oil and salt and pepper to taste. Add gnocchi and fry for 3-5 min. Serve with fresh basil or pesto. Enjoy!