Sweet Potato Gnocchi
Light pasta pillows is the best way possible to describe gnocchi. These gluten free sweet potato gnocchi have a naturally sweeter flavor and will fulfill your pasta cravings instantly!
Ingredients
- 2 large sweet potatoes cooked and mashed, skinless
- 1.5 cup chickpea flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1 tsp salt
Instructions
- In a 400F degree oven, cook 2 large sweet potatoes. Once cooked and cooled, remove the skin. Add the sweet potato to a large mixing bowl and mash.
- To the large mixing bowl, add in the three different flours and salt. Mix until everything is combined and a dough is formed.
- Knead the dough until smooth, and cut it into 4 even sections. Take a single section and roll with your hands into a long log that is 2 inches thick.
- With a knife, cut the dough into pieces that are 2 inches long. Repeat for the rest of the dough.
- In a large cooking pot, boil salted water. Add about 10-15 pieces of gnocchi to the boiling water and cook until they float. Likely 2-3 minutes. Remove the cooked gnocchi.
- Repeat for the rest of the dough.
Notes
