Ingredients

The following ingredients have 4 Servings
  • 1 sweet potato (large)
  • 2 potatoes (small)
  • 1 1/3 Cups gluten free flour
  • 1/3 Cup butter (vegan or real)
  • 2 Cups cherry tomatoes
  • 1 Sprig rosemary
  • 3 Sage leaves

Instruction

  • Peel all of the potatoes and cut into even sized chunks.
  • Cook the potatoes in the microwave for 10 to 15 minutes (until a fork goes through them easily). Set aside to cool for 15 minutes.
  • Flour a work surface and pour the flour onto the surface making a well in the middle of the flour.
  • Once the potatoes are cool enough to handle, put them in a potato ricer and mash into the well of the flour.
  • Flour your hands incorporate the sweet potato into the flour by hand.
  • Once combined, roll the potato dough into a ball and cut it into 4 even pieces.
  • Roll each piece into a log that is about 1/2 an inch thick.
  • Cut the log into 1 inch pieces to create the gnocchi pieces. Gently toss each piece into flour to remove any stickiness.
  • Use a fork to gently press grooves into each piece of gnocchi. Toss on more flour if required.
  • Heat a pot of water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, then remove it from the water using a slotted spoon. Do not over cook or they will get mushy.
  • Chop the rosemary (remove stems) and the sage. Cut the cherry tomatoes in half.
  • Melt butter in a pan and add the chopped herbs. Cook for a few minutes on medium. Add in the tomatoes and cook for a few more minutes. Add in the cooked gnocchi and mix them into the butter mixture.
  • Serve in small bowl or plate with freshly grated (vegan or real) parmesan cheese. Garnish with a few sprigs of rosemary if you wish.