Paleo Sweet Potato Gnocchi

• Vegetarian
• Gluten free

• Produce

  • 2 cups Sweet potato, cooked and mashed

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Sea salt
  • 2 cups Tapioca flour

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on joyfoodsunshine.com

Ingredients

• 2 cups sweet potato, cooked and mashed
• 2 cups almond flour
• 2 cups tapioca flour
• 1 large egg, slightly beaten
• 1 tsp sea salt
• 4 TBS olive oil, butter or ghee (divided)

Directions

• Preheat oven to 450 degrees F.
• Pierce two medium/large sweet potatoes all over with a fork.
• Wrap potatoes separately in aluminum foil.
• Place on a baking sheet and bake in the preheated oven for 60-90 minutes, depending on the size of your potatoes. Potatoes are done when they are soft to the touch.
• Remove from oven, open aluminum foil and let potatoes cool completely.
• Put 2 cups of mashed sweet potato into a large mixing bowl.
• Add egg and beat well.
• In a separate, smaller bowl mix together tapioca flour, almond flour and salt.
• Add dry ingredients to sweet potato/egg mixture and mix until combined. Your dough will still be slightly tacky.
• Spread large work surface with extra tapioca flour. Roll dough into a ball and let sit in the flour for about 20-30 minutes.
• Coat your hands in tapioca flour and roll dough into balls (I use about 2 tsp dough for each gnocchi, but it is up to you to determine how large or small you want them to be)!
• Set rolled balls on floured surface and continue until you use all your dough.
• Dip a small fork in tapioca flour and lightly press on each gnocchi on one side to give it the “ridged” look!
• Set gnocchi aside for at least 20 minutes, but for up to 5 hours (if you’re making the dough ahead)
• ***At this step you can freeze the gnocchi! Simply put the uncooked gnocchi on a floured baking tray and pop them in the freezer for at least 3 hours. Remove from tray and put in a plastic bag.
• Bring a large pot of water to a boil. Add half of the gnocchi to the boiling water to form a single layer in the pot. Stir the gnocchi to be sure that they do not stick to the bottom of the pot.
• Once the gnocchi floats to the top of the water (after about 2-3 minutes), use a slotted spoon to remove gnocchi from the pot into a strainer.
• After all gnocchi have been removed, add the rest of the batch and repeat.
• Add 2 TBS of your cooking oil/butter to a large sauté pan. Melt/warm over medium heat. Add ½ of your batch of gnocchi and stir to coat with oil.
• Cook gnocchi on one side for about 5-10 minutes until golden-brown.
• Flip and cook another 3-5 minutes on the second side until golden brown.
• Repeat with the rest of your gnocchi.
• Serve with your favorite sauce and some roasted veggies!
• ***To Cook frozen gnocchi:
• Do NOT thaw. Simply add gnocchi to boiling water and boil until it floats to the surface.