Sweet potato gnocchi

• Vegan

• Produce

  • 800 g Sweet potatoes

• Baking & Spices

  • 1/2 cup Cassava flour
  • 1 pinch Mace
  • 1 pinch Salt

Found on paleopumpkin.org

Description

Ingredients

• 800 g sweet potatoes (I used white)
• a pinch of salt
• a pinch of mace (or nutmeg if not strictly AIP)
• ½ cup cassava flour
• Optional: 1 egg yolk (omit if stricty AIP)

Directions

• Preheat the oven to 200 C (390 F).
• Bake sweet potatoes in oven for 30 mins or until soft when poked with a skewer. Dont bother peeling them before theyre cooked.
• While the sweet potatoes are still hot, but cool enough to handle, peel the skin away and cut them into chunks. It is crucial to use warm potatoes when making gnocchi dough. Using the potato ricer, mash them into a bowl.
• Season with a pinch of salt and a pinch of mace. Add egg yolk if using. Then start adding one tbsp of cassava flour at a time and combine until you get a dough that isnt dry nor moist and can be nicely formed. Do not overwork the dough.
• Divide the dough into quarters and form a 1 inch thick sausage from each dough quarter. Cut into small pieces.
• Optional: using the backside of a fork, roll each piece of dough across the prongs giving slight pressure with your fingers to form the classic ribbed shape of the gnocchi.
• To cook gnocchi, bring water to a boil and add a pinch of salt. Working in batches, carefully lower each batch (approx. 6-7 gnocchi) into the boiling water.
• Cook them until they start floating on the surface and collect them with a slotted spoon. Drain on paper towels and enjoy while still hot.