Gluten Free Sweet Potato Gnocchi

Gnocchi is one of those recipes that I have been making for age - even BGF (before gluten-free). In fact, it was one of the first recipes I tried to make GF. Even now, I can easily find gnocchi in my freezer section, there really isn't anything better than the homemade version. It's super easy to make, although a bit time consuming. I wanted to try a different spin on this favorite of mine, so I thought I would try to make sweet potato gnocchi. 

It starts with the potatoes. I had a 3lbs bag of sweet potatoes from Trader Joe's, minus one potato I had used to make fries. I decided to just make them all for a big batch of gnocchi. I started by skinning and cutting up the sweet potatoes. Then I boiled until cooked through and mashed them. Just like you would with normal potatoes right.

I let the mashed sweet potato cool for a while then I added the following:

• 1 egg
• 1 1/2 cups white rice flour (plus more for rolling)
• 1/2 cup coconut flour
• 3/4 cup potato starch
• 1 tsp-ish salt

Mix well. Don't be afraid to get in there with clean hands. Once that dough is all sorted, it's time to make it gnocchi shaped. You have so many options to go with here. I've taken tiny spoons to make dumpling shaped, rolled and cut, and rolled and cut with making a fork impression to get the lines. I chose the later this time. Rolling and cutting is certainly the fastest option, but really choose whichever suits your fancy. Place onto a cookie sheet lined with wax paper and dusted with rice flour. You can stack as needed. Once you are done, freeze for an hour or two until they are sufficently frozen. Then put them all into a big freezer bag (or multiple freezer bag already rationed to serving sizes). 

To cook:

Simply boil water, oil and salt. Put the gnocchi in, and when it floats to the top it's ready (5-7 minutes) and serve with your favorite sauce. Great as a main or as a side.