Gnocchi is not an easy meal to recreate into a grain and egg free feast. This one took several, several times to get back into the kitchen and try again. I probably had five different variations, some of which disintegrated into the boiling water (not enough structure), others that had an “off” texture until I realized that I was compacting the darn thing with too much flour, which is what gave it that nasty gummy texture. Of course that didn’t stop me from eating it and giving me gummy belly for the entire week but that’s neither here nor there…
This recipe is a rather special one because I specifically created it for my very first cooking workshop that is happening in March with one of my favorite bloggers/people on earth (who by the way, unabashedly ate gummy egg free sweet potato gnocchi with me during one of our trial runs).
- ½ c. sweet potato
- ½ c. cashew flour* (see notes below)
- ¼ c. arrowroot powder
- ¼ tsp. sea salt
- ⅛ tsp. garlic powder
- ⅛ tsp. onion powder
- Heat up the sweet potato by either placing it in the microwave (no hate mail for this please) for 6-7 minutes or place in a pot of boiling water and cook until softened. Once cool enough to touch (but still warm), remove the skin. Using a cheese grater, "rice" the sweet potato flesh. Place in freezer for 5 minutes or until cooled but not frozen.
- In a small bowl, whisk together the remainder of the ingredients.
- Remove the sweet potato from the baking sheet and place on a surface that is lightly floured with the mix from the bowl. Place the sweet potato on top.
- Using over half of the flour mix, sprinkle it over the sweet potato and start kneading it into the flesh. Do this just until a nice dough has formed that is not sticky to the touch. I ended up having a little less than 2 tablespoons of flour mix leftover. You want a soft texture and by adding too much flour you create a more gummy gnocchi (whish isn't what you want).
- Divide the dough into four equal parts. Roll out each dough piece with your fingers on the surface until you create a snake-like piece (approx. 6-7 inches long). Repeat for each piece. Coat lightly with more of the flour mix just so it doesn't stick when you cut it. Line each piece up together and cut into 1 inch pieces.
- In a medium pot of boiling water, pour half of the gnocchi into the water. Wait until they begin to float to the top and then remove with a slotted spoon. Repeat with the remainder gnocchi.
- Serve with a drizzle of olive oil, fresh basil, chopped tomatoes and a sprinkle of sea salt OR use your favorite sauce.
Check out my video for technique tips:
*Now I can already hear you from afar: “I cannot find cashew flour!” “I’m allergic to nuts!” “What can I use instead of arrowroot powder?” It’s difficult to create a recipe that suits everyone’s needs but I always try my best to provide substitutions if I can. For this, you will see in the ingredients list that it is two parts flour to one part starch. That means you can use 1/2 c. almond, brown rice, sorghum, yadda yadda flour per 1/4 c. arrowroot, tapioca, potato or corn starch.
If you notice, the amount of flour you end up using is dependent upon how much your sweet potato absorbs so even though it calls for a total of 3/4 cup flour, doesn’t mean you will use it all so a substitution, I can see, will work nicely. Having said that, I have only tried it successfully with the ingredients stated so I cannot guarantee anything. One bite into this dish and you will be in Gnocchi heaven. It was perfect and worth the many attempts! AND it only has four basic ingredients (seasonings optional) so it’s crazy easy to make. I mean, this is dinner ready in 30 minutes or less so you have no excuse not to make this. That is, unless you don’t like gnocchi and if so, I’ll have your share!