Sweet Potato Gnocchi
Serves 3-4 people as a main dish
You will need:
2 medium-large sweet potatoes (700 or so grams)
1.5-2 cups gluten free flour (I used a blend of brown rice and buckwheat flour, but just buckwheat works too)
Preheat your oven to 200-250C, then prepare your sweet potato by washing them, cutting off the tops and bottoms, and stabbing them a few times with a sharp knife. Wrap the potatoes up in tinfoil and place into the oven to bake for 45-60 minutes, or until the potatoes are soft and tender inside. Allow to cool, and then scrape the potato out the skin and put the mashed potato into a mixing bowl. Add a pinch of salt and 1 cup of your flour of choice and using your hands, knead well until it makes a dough, continuing to add flour until it reaches the desired consistency, which is a dry dough. Depending on how moist your mashed potato ends up being, the amount of flour varies considerably, so add it slowly and see how it goes.
Once you've got your dough, now comes the fun part. Split the dough into 4 even sections, then roll each section out into long sausages, about the thickness of your thumb. Once you have your sausages, use the edge of a fork to section the gnocchi up into pieces just a little bigger than the thickness of your thumb. Once you have all your individual gnocchi, use the fork again to lightly squash and indent the gnocchi with the striped pattern.
To cook the gnocchi is simple: bring a big pot of water to the boil and add the gnocchi. Once the water comes back up to a rolling boil, allow the gnocchi for cook for 3-5 minutes, or until they all start to float on top. Then simply drain and combine with your favourite sauce!