Gnocchi - Sweet Potato Recipes
2 Med. Baked Sweet Potatoes (approx. 1 1/2 cups)
2 cups Rice Flour
1/4 cup Tapioca Flour
Bake the sweet potatoes at 350 for approx 30-40 mins until soft. Allow to cool and peel off skin (comes off easily once cooked).
Mash the sweet potato in a bowl then add both flours and mix until all ingredients are blended together and a dough starts to form, you may find it easier to mix with your hands.
Next roll the dough into a ball and break off a fist full of the dough and roll into a log, approx. 2 cm thick.
Using a knife cut off 1 cm inch pieces. Place gnocchi onto plate with enough room to leave space in-between, I rolled each piece into a ball however you can leave as is or press with a fork or in-between two fingers.
Bring water to a boil and 3 tsp. of salt. Once boiling drop gnocchi into pot and stir the gnocchi a little and leave to cook for approx 5-10 mins (gnocchi will reach the surface when done).
Scoop out the gnocchi with a slotted spoon and shake of the water and transfer to a plate to dry.
You can either drizzle with a little olive oil and your choice of sauce or place into a pan with olive oil and fry for approx 3-5 mins (until a little golden).