Vegan Gluten-Free Sweet Potato Gnocchi

Preparation

Preheat the oven to 400ºF. Line a small baking sheet with parchment paper.

Cut sweet potato in half and roast cut side down for 30 minutes or until cooked through. The sweet potato is fully cooked when you can easily pierce it completely with a knife.

Let the sweet potato cool completely. I’m serious! Leave it alone and don’t proceed to step 4 until this sweet stuff is completely cold to the touch. Failure to do so will result in a huge mess in the kitchen.

Remove the skin from the sweet potato and place the orange flesh in a large mixing bowl. Using a potato masher, mash the sweet potato until there are no more lumps.

In a small mixing bowl, whisk together the cassava flour, tapioca flour, cornstarch, sea salt, and xanthan gum.

Add the dry ingredients to the mashed sweet potatoes and knead until a ball of dough forms. Then cut the dough into four pieces like a pizza. Bring a large pot of water to a boil as you proceed to the next step.

Knead a piece of dough into a rope. Use a knife or pizza cutter to make 1-inch squares. Be sure to constantly flour your surface as it becomes sticky.

Take a large fork, flour it and turn it over. Gently roll each square of dough from the top of the fork tines down. If you have a gnocchi board, you can use that as an alternative. Make all the gnocchi until the dough is used up.

Once the water boils, gently lower the gnocchi into the water. Cook until they start to rise. This should take around 2-3 minutes. Serve with your favorite store-bought or homemade sauce! Enjoy your lunch !