I was listening to an NPR story and heard about how easy it was to make sweet potato gnocchi. This is loosely based off of the recipe that I heard in a gluten free version. This is the first time that I ever made gnocchi and it was really easy and delicious!
Ingredients
Sweet Potato
Cinnamon
Gluten Free Flour {I used 1/2 almond flour & 1/2 quinoa flour}
1/2 cup Butter or Coconut Oil
1 cup Pecans
1/4 cup brown sugar or maple syrup
Mash or rice your sweet potato so that it is smooth.
Add in the flour until you have the consistency of a cookie dough and put 1/2 Tbl cinnamon.
Put a pot of water to boil with at least 4 inches of water. Roll your dough into snakes.
I cut my rolls into bite size pieces. You can can much fancier with the gnocchi design, I just kept the shape that I cut it in.
Before you start cooking the gnocchi, make the sauce. You will need a sauce pan. On a very low heat, toast the pecans very slightly. Add the butter in and turn off the heat when it starts to melt. Add in the sugar and 1/2 Tbl cinnamon. Keep the pan on the stove top so that you can put the cooked gnocchi on top.
Your water must be boiling to do this!
Once you have a rapid boil, start dropping the dough balls in. They will cook really fast and float to the top when they are ready.
Remove them immediately and put them onto the pecan & butter sauce. Once all of the gnocchi are cooked, make sure to mix the sauce around so that they are all nicely marinated. Enjoy!
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