homeade gluten-free sweet potato gnocchis
Ingredients
gnocchis
- 3 medium sweet potato
- rice flour the amount depends on the actual size of the sweet potatoes and how much water is amongst them after cooking. Therefore use as much until the dough is not sticky anymore
- 1 tsp salt
sauce
- 250 gram mushroom
- 1 Tbsp veggie broth
- 1 cup almond milk
- 1 Tbsp nutritional yeast
Instructions
gnocchis
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peel sweet potatoes and cut them in small pieces
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cook them in salt water until they are soft
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seperate the water and mash sweet potatoes with hands until it turns into a puree
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add as much rice flour until the paste stops being sticky
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add the salt
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form the dough to one big piece
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cut off thumb thick long slices, which you again cut so in the end you have cubes of 1cm x 1cm x 1cm
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with a fork press down one side of the cubes
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heat a big pot with water
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once it's boiling add salt & the gnocchis
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as soon as they float at the top, they are done
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extra tip: as I like to have mine crispy, I roast them in a healthy gulp of oil (olive or coconut) until they turn brown. If you want you can add dried oregano and basil
sauce
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cut mushroom into thin slices
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put them in a pan, add the veggie broth and frequently stir until they are soft
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add the almond milk and turn off the heat
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let it simmer for 5 minutes
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add the nutritional yeast