Sweet Potato Gnocchi: a Taste of Brazilian Home
Ingredients
- 2 medium sweet potatoes (2lb) (or Japanese Yam Potatoes for lighter color)
- 2 cups to 2 and 1/3 cups gluten-free all-purpose flour
- 1/4 tsp salt
Preparation
Preheat and Roast Sweet Potatoes
Preheat the oven to 400°F (200°C).
Make a vertical cut in the middle of each sweet potato and then make some horizontal cuts, being careful not to cut all the way through. The goal is to reach the center.
Place water in a baking sheet and cover it with parchment paper or aluminum foil. Put the sweet potatoes on top and cover with silicone mats or foil.
Roast the sweet potatoes for 1 hour until they are tender. You can skip the water and use just aluminum foil instead.
Cool and Prepare Potatoes
Allow the roasted sweet potatoes to cool, and then peel off their skin.
Mash the sweet potatoes until they are very smooth.
Make the Dough
Stir in the gluten-free all-purpose flour and salt into the mashed sweet potatoes.
Knead the mixture to form a dough. Use as little flour as possible to achieve soft and fluffy gnocchi.
Shape Gnocchi
Dust your work surface with some flour and roll the gnocchi dough into long sausage-shaped rolls.
Cut the rolls into small pillow-shaped pieces.
Cook Gnocchi
In a large saucepan, bring water to a boil.
Carefully drop the gnocchi into the boiling water. After a couple of minutes, the gnocchi should float to the top, indicating they are cooked.
Serve
Drain the cooked gnocchi.
Serve with your favorite sauce. The author recommends vegan pesto for extra flavor.