Servings: About 8
- 2 cups cooked and mashed sweet potato
- 2 cups tapioca starch
- 2 cups almond flour
- 1 egg
- 1 tsp sea salt
- 4 Tbsp olive oil, butter, or ghee (divided)
- Optional: Dairy free parmesan cheese I used Violife
- Cook sweet potatoes as desired. I’m lazy and prefer to wrap them in a paper towel and place them in the microwave for about 3-5 minutes depending on the size of your potatoes and your microwave strength.
- Once the potatoes are cooked let them cool completely.
- Once the sweet potatoes are cool, scoop out the middle, throwing the skin away, and mash them into a large bowl. Add the egg to this mixture and beat well with a fork.
- In a separate bowl, mix the dry ingredients together.
- Add the dry ingredients to the bowl with the sweet potato and mix until everything is combined.
- Spread a thick layer of tapioca flour onto your countertop. Roll the dough into a large ball and let sit in the tapioca flour for about 20 minutes, allowing the dough to settle.
- Coat your hands with tapioca flour and make small balls with the dough (mine were about 2 Tbsp worth of dough) placing the balls onto the floured surface while you continue making the balls until all your dough is gone.
- Once you have made your gnocchi balls, take a fork and press lightly onto each ball creating a nice texture on one side.
- Set the gnocchi aside for a least 20 minutes.
- Bring a large pot of water to a boil. Add half of the gnocci to the boiling water, stirring to make sure they don’t stick to the bottom.
- Once the gnocchi floats to the top of the water use a slotted spoon to remove gnocchi from the pot into a strainer. Repeat with the second batch.
- Add 2 Tbsp of the oil or butter to a large saute pan over medium heat. Add half the batch of gnocchi and cook on one side for about 5-10 minutes or until golden brown.
- Flip and cook another 3-5 minutes on the second side until golden brown.
- Repeat with the second half of the batch.
- Serve with your favorite sauce and some roasted vegetables! I enjoyed mine with vegan parmesan cheese, olive oil, and a hint of sea salt.
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