- Sweet potato (pre roasted)195 Grams
- Gluten free flour (Doves)35 Grams
- Corn Flour5 Grams
Pre-heat oven 180 deg fan
Put the potatoes whole into a pre-heated oven and bake for 50 minutes and leave to cool. You can then just peal the the skin off or if you don’t have time peal and chop the sweet potato. In a saucepan, heat 2 inches of water, place the chopped sweet potato in a sieve into the pan and place the lid on top. Steam for 20-25 minutes until they are soft (DO NOT BOIL as the potato will get too wet and won’t work)
Mash the sweet potato with the back of a spoon into a bowl. Add the gluten free flour and corn flour into the bowl & mix well.
Cover a surface with flour and with two small teaspoons, shape the mixture into small balls and drop onto the floured surface (you don’t have to be too neat). It is a wet mixture not like a normal gnocchi that you roll.
Sprinkle with a little more gluten free flour and gently rock each one backwards and forwards (as if you were rolling it) just so the flour sits on the surface of the sweet potato. Press the back of a fork gently onto each one, this will help the tomato sauce to stick to the gnocchi.
Boil a very large pan of water, drop each gnocchi into the pan and cook the gnocchi for 3 minutes.
Take out of the water and into a bowl with some olive oil. Serve with any sauce or pesto.