Sweet Potato Gnocchi (Gluten Free, Vegan, low-FODMAP)
Course: DinnerPrep time
20
minutesCooking time
20
minutesA friend of mine described gnocchi as “little pillow hugs”. Well these little pillows get an A+ for being easy-peasy as well as getting a nutrient boost from the sweet potato!
Ingredients
200g Sweet Potato (mashed)
200g Self-Raising GF Flour
1/2 tsp Salt
Directions
- Bake Sweet Potato in oven at 190C Fan/400F for about an hour. You can also microwave ~8-10 min, check for soft, supple texture. The peel should easily flop right off. Allow sweet potato mash to cool for a bit.
- Add 1:1 Sweet Potato & Flour – bigger sweet potato? Just add more flour! Add salt. Meanwhile, boil a pot of salted water.
- I roll the dough on a floured surface into long rolls about 1″ thick or so, then cut into desired size gnocchi shapes.
- Add gnocchi to boiling water, careful not to overcrowd the pot. Boil for 2-3 minutes, or until gnocchi float around on the surface. Transfer to paper towel to dry.
- Heat a pan with olive oil, and add gnocchi to pan to saute for 3-4 minutes, flipping occasionally in order to get a nice crispy outside. This is my new KEY to gnocchi heaven!
- Serve with desired sauce – also see my Easy Peasy Basil Pesto recipe.