Light, pillow-y, and oh-so delicious, this grain free sweet potato gnocchi has the softest bite and tastes amazing drizzled with pure olive oil
- 1/2 c. sweet potato
- 1/2 c. cashew flour* (see notes below)
- 1/4 c. arrowroot powder
- 1/4 tsp. sea salt
- 1/8 tsp. garlic powder
- 1/8 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.
- Serving Size: 20 pieces
- Calories: 280
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 10g