Gluten Free Sweet Potato Gnocchi

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.

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).

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.

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 fork gently press each gnocchi with the back of the fork to create that gnocchi texture.)

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.

To serve: 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!