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Gluten-Free Sweet Potato Gnocchi

This healthier alternative to regular gnocchi is sweet, chewy, and fun to make with the family! Enjoy with sauce or simply with olive oil and garlic. 

Servings

4~5

Prep Time:

15~20 min.

Cook for:

30 min.

Good For:

Kids, Dinner

Introduction

Gluten-Free Sweet Potato Gnocchi

A couple weeks ago during a work shoot down in Hiroshima, I filmed a farm stay experience where the kindly owners gave me a bag of delicious sweet potatoes (in season now!).
Gnocchi is one of my favorite things to make just because it’s such a fun activity to do with family and friends, plus it feels like you’re playing with clay. These sweet potatoes combined with gluten-free flour worked perfectly and resulted in chewy, semi-sweet gnocchi perfect with some olive oil and garlic! 
Gluten Free Sweet Potato Gnocchi Meraki Japan

Ingredients

  • Sweet potato, pureed, 1 cup
  • All-purpose gluten-free flour, 1 cup
  • Egg, 1
Boil the sweet potato until soft then blend in a processor until creamy. You might have to add a teaspoon of water just to get it to the right consistency (not chunky)!
Add the gluten-free flour little by little – the dough will feel really sticky at first but keep kneading it until it feels like Playdoh clay! 
Refrigerate for an hour and then knead out into long snakes. 
Cut the snake into small gnocchi-sized pieces (I use two fingers’ width) and flatten with a fork. 
Drop into boiling water and wait for the gnocchi to float to the top – takes around 3-4 minutes – then scoop up and drain. 
You can enjoy it as is with pasta sauce but my favorite way of eating gnocchi is lightly fried with olive oil, garlic, salt, Italian herbs and a cup of leftover pasta water until both sides get a little crispy! Add cheese for gooey cheesy gnocchi!

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