Sweet Potato Gnocchi

Name: Sweet Potato Gnocchi
Total time: 2400 s
Yield: 1.6 kg
Cuisine: South African
Ingredients: 1 kg Sweet Potatoes; 600 g Gluten-Free Flour; 1 Egg; 2.5 ml Salt

Caitlin Strydom @caities

Sweet Potato Gnocchi

Caitlin Strydom @caities

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Ingredients

40 minutes

1.6 kg

1 kgSweet Potatoes
600 gGluten-Free Flour
1Egg
2.5 mlSalt

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Steps

40 minutes

1

Cook the Sweet Potatoes with the skin on, for 20 to 40 minutes
2

Drain and set aside until cool enough to handle but still warm before removing the sweet potatoes skin.
3

Mash the sweet potatoes with a potato masher or fork.
4

Whisk the Egg and Salt. Add the egg mixture to the sweet potatoes.
5

Mix the Gluten-Free Flour into the sweet potato mixture with your hands while the sweet potato is still warm.
6

Place the dough in the Tupperware Press is soft but firm. Cut the roll into 2cm pieces.
7

Make an imprint on the gnocchi with a fork.
8

Set the gnocchi aside to rest at room temperature for 20 to 30 minutes.
9

Boil water in a large pot, once the water is boiling add salt to taste.
10

Place a few gnocchi at a time into the boiling water, stirring gently once or twice. The gnocchi is cook when they have risen to the surface.
11

Remove the gnocchi with a slotted spoon from the boiling water. Repeat step 10 until all the gnocchi is cooked.
12

Mix the gnocchi into your favourite souse.