- 1 lb sweet potato (approximately 2 large potatoes)
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp nutmeg
- ½ tsp cinnamon
- 1 tsp salt
- Freshly ground pepper
- Preheat the oven to 400° F. Scrub and pierce the potatoes. Place ‘em on a baking sheet, them them in the oven, and bake for 45-60 minutes, or until very soft.
- Remove the potatoes from the oven and let cool until just feasible to handle them without yelling, “Why does it burn!?” Once cool enough to handle, cut them open with a sharp knife and scoop out the supersoft flesh and put aside in a large bowl. If it does not come out easily, continue to bake until they are good to go.
- Take your big bowl of sweet potato flesh and mash it well. Add the nutmeg, cinnamon, salt and pepper. Combine thoroughly.
- Working in ¼ cups, add the flour to the potatoes gradually, incorporating the flour well with each addition. A dough will form. Knead until it becomes less sticky and more easily manipulated. Add extra flour as needed.
- Take a ½ cup of the dough and roll it into a log approximately ¾ inch thick. On a clean cutting board, cut the log into ¼ inch pieces. Take each piece and roll it along the tines of a clean fork to shape the gnocchi.
- Boil yourself a big ol’ pot of water. Once it is at a roaring boil, salt it to ready it for the pasta.
- Add the gnocchi to the boiling water approximately 10 at a time. They will cook for about 3 minutes and then float to the top. Let them cook for about 30 seconds more and then remove with a slotted spoon to drain.
- Toss the cooked gnocchi with basil and garlic olive oil or sauce of your choice!
This item was part of our food swap on January 28th, 2013. This dish was swapped for: