Making Sweet Potato Gnocchi at home is easy with this simple recipe that uses mashed sweet potato, sweet potato flour and cassava flour. These delicious pillows of fun are grain-free, dairy free, and of course, AIP compliant.
Boil and serve with sauce of choice, or pan-fry after boiling if you’re like me and like them crispy on the outside and perfectly soft and chewy on the inside.
MAKE YOUR GNOCCHI
To begin the process, you need to boil and mash your sweet potato. Once sweet potato is mashed and cooled, add 1/2 cup sweet potato mash to the remaining ingredients and mix together until a dough forms. You’re looking for a dough that is soft and pliable, but not sticky.
Using a dough scraper or knife, cut the dough into half and then quarters . Roll each quarter into a 1/2 inch thick log. From each log, cut your little balls of gnocchi into 1 inch-long pieces. Perfection isn’t the goal here and they don’t all have to be exactly the same size.
To create the classic gnocchi ridges, I used a gnocchi board/ paddle, but you could just as easily use a fork to gently indent each side. These grooves are not purely for aesthetic reasons, but in fact help the gnocchi better hold your sauce of choice and taste more flavourful
COOK AND SERVE YOUR GNOCCHI
Cook sweet potato gnocchi in two batches, in a large pot of boiling water (about 30-45 seconds) or until they float to the top. Remove with slotted spoon and set aside on a large plate so they don’t stick together. Serve as is with sauce of choice, or pan sear before tossing with sauce and additional toppings.
One of my favourite ways to eat this is pan-fried in olive oil with crispy prosciutto and homemade pesto. Get the deets in the recipe below.