Sweet Potato Vegan and Gluten-Free Gnocchi

Yes, gnocchi can be vegan without sacrificing taste. Little pillows of deliciousness.

3 Ingredients 1 hour

2 medium sweet potatoes

2 cups gluten-free flour

2 tsp salt

instructions

Gnocchi Making Time

• Preheat the oven to 400 degrees Prick sweet potatoes with a fork and bake 40-50 minutes until tender. Baking makes the gnocchi fluffy, you could boil but that will make a much more dense product. Set aside to let cool enough for you to handle them easily

• Combine the salt and flour

• Sprinkle flour on your work area and make a well

• Remove the skin from potatoes and process through a potato ricer (if you don’t have a ricer, you can use a box grater). Process both potatoes and place them in the middle of the flour well

• Combine the riced potatoes with the flour, using your hands (gloved is best, but you can flour your hands as well) the dough shouldn’t be sticky, if it is sticky add flour until it is dry

• Roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into one-inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.

  Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.

Let’s Cook the Gnocchi

• Heat a pot of heavily salted water to a boil. Add in the gnocchi and let cook for a couple of minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.

• Toss in your favorite sauce

• Optional: I like to saute my gnocchi with sage and dairy-free butter and ENJOY!