Gluten free sweet potato gnocchi
Low FODMAP, xanthan gum free, egg free, veganMakes approximately 75 pieces of gnocchi
Ingredients
- 200 g fine white rice flour
- 25 g tapioca flour
- Good pinch of salt
- ½ - 1 teaspoon pumpkin spice or to taste optional, see notes for alternatives
- 500 g sweet potato puree I make mine in the microwave, see notes for recipe
- Extra tapioca flour for rolling out the gnocchi (ideally this won't be needed, but keep some on hand just in case)
Instructions
To make the sweet potato gnocchi:
- Whisk the dry ingredients together in a medium mixing bowl.
- Add the sweet potato puree and use your hands to squish the dough through your fingers. Continue until you have a smooth ball of dough and there is no flour left in the bowl. You should easily be able to pick the dough up despite it being soft and juicy. If the dough is drier or wetter than this, you will need to correct it. Add more sweet potato puree or water to correct a dry dough or small increments of rice flour for a wet dough. The ideal consistency is a dough you can roll out without flour but also without the dough cracking, feeling crumbly or being difficult to work with.
- Line a large baking tray with baking paper and set aside.
- Take a handful of dough at a time and roll it into a smooth ball. Use your hands to roll it out into a log about 2cm tall (0.7 inches). The length of the log doesn’t matter, but each piece gnocchi should be about 2cm tall and 2 – 2.5cm in length, depending on the shape you choose to cut. If you need flour for the bench, use a very scant amount of tapioca flour.
- Use a sharp, non-serrated knife to cut the log of dough into individual gnocchi pieces, about 2-2.5cm long. You can cut straight or on an angle and you can use a fork to make little indents in the gnocchi – whatever you like. Transfer the cut gnocchi to the lined tray and repeat with the remaining dough. You should get about 70-75 pieces with the size listed in the recipe.
To cook the sweet potato gnocchi:
- Bring a medium pot of well salted water to the boil. I prefer to cook the gnocchi in batches so I can keep an eye on things but I daresay you could also could them all in a large pot.
- Once the water is boiling, add 20 pieces of gnocchi (or all of it if you are using a large pot and not batch cooking). Stir to ensure the gnocchi isn’t stuck together or stuck to the bottom of the pot.
- Cook until all the gnocchi has risen to the surface and about 1 minute after that. When batch cooking the gnocchi, this equates to about 3 minutes per batch. It may take longer if you are cooking all the gnocchi at once.
- Once your gnocchi is cooked, serve immediately with the warmed sauce of your choosing.
- Leftovers keep well in the fridge for a number of days. Gnocchi can be frozen uncooked and placed into boiling water straight from frozen.
Notes
- The pumpkin spice is optional but a fun way to add some flavour. I used the recipe by Sally's Baking Addiction. You can also add a pinch of nutmeg to taste or leave the gnocchi plain.
- I recommend using puree made in the microwave here because this is what I have tested. I have a recipe for that here.
- See notes in the body of the post for ingredient notes and substitutions.
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