This week in our kitchen we had sweet potatoes, so many sweet potatoes. So it was sweet potato mash with everything and these beauties, sweet potato gnocchi. Little golden gems of egg, gluten free flour and roasted sweet potatoes.
Homemade pasta is by far superior to the dried out, prepackaged store bought varieties and gnocchi, in my opinion is by far the easiest pasta to make at home, and converts to gluten free with no loss in texture or taste. There is nothing tricky about the technique (if you can even call it that) for making gnocchi. Simply roll teaspoon worth of the dough in your hands to shape and press with a fork to create the classic grooves, or use a gnocchi paddle like I have and it’s even quicker (pick the paddles up from good homewares shops or online). Dust with a little gf flour and that’s it, they are ready to cook.
I started my gnocchi a few days ahead, but pre roasting the sweet potatoes. I simple put them in the oven when I was making dinner 2 nights before. This meant they were chilled and ready to be used straight away when it came to gnocchi making night.
Pair these comforting sweet potato gnocchi with your favourite pasta sauce, ragu or ratatouille and you have a delicious wholesome and homemade meal. Also try adding some herbs or spices into the gnocchi dough for an extra kick of flavour.
Gluten Free Sweet Potato Gnocchi
3 small sweet potato
1 1/4 – 1 1/2 cup plain gluten free flour
Preheat the oven to 200C
Place the sweet potatoes on a roasting tray and place in the oven. Cook until roasted approx. 50 mins
Remove from oven and allow to cool.
Once cool remove the skin and place the flesh into a bowl and mash with a fork.
Add the egg and stir to combine.
Add the flour (1 cup initially) and mash with fork until it starts to come together, then dust hand with flour and knead lightly until a slightly stick dough consistence. If too sticky add a little more flour and repeat process until the correct consistency is achieved.
Roll tsp worth of dough in hands then using a fork or gnocchi paddle create the “grooves”.
Bring a saucepan of salted water to the rapid boil.
Add the gnocchi into the water in batches.
Once the gnocchi has risen to the top and floats (approx 1-2 minutes) it can be removed with a slotted spoon and drained slightly and keep warm.
Repeat until all gnocchi is cooked.
Either serve as is with your favourite pasta sauce or ragu or pan fry in some hot olive oil and butter for a slightly crisp edge.
Gnocchi paddles are available from good homewares stores or online. They are a dream to use and create the perfect sauce holding “grooves”.
This recipe can be doubled or tripled without any problems.
Excess gnocchi can be kept in the fridge for a few days or frozen in a single layer, then transferred to a container once frozen.
Frozen gnocchi can be cooked from frozen without any compromise to the texture or flavour. Allow for an extra 5 minutes cooking time in the water.
Don’t have sweet potato, how about using regular potato, pumpkin or carrot and fennel.
Find a great recipe using the Sweet Potato gnocchi here.