Ingredients

The following ingredients have 70 Servings
  • 1 cup cooked sweet potato (, or regular potato)
  • ½ cup fine grained almond flour
  • ¼ cup brown rice flour
  • ¼ cup tapioca starch
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt

Instruction

  • Add all ingredients into a bowl and mix with your hands until you get a nice ball of dough.
  • Break the dough into 4 equal parts.
  • Roll out each part into long pieces about ½ to ¾ inch thick. If your potato is on the wetter side you may need to add a little extra flour so it doesn’t stick. If it’s on the dry side, you can wet your hands and massage the dough until it is the perfect moisture. I didn’t need to roll with flour to prevent sticking as my dough was perfect in moisture.
  • Cut each one in 1 inch pieces.
  • Using a fork press down to get the lined texture on the top. You will need to pinch the piece back into a thicker shape as the fork will flatten it a bit.
  • Bring a pot of water to a boil. Carefully drop gnocchi into the pot.
  • When they are ready, they will rise to the top. This takes about 5 minutes or so. Using a slotted spoon get out the gnocchi that float up and place on a plate.
  • If you want to get a crisper outer edge, sauté the gnocchi in a pan with a touch of oil, but this is fully optional.
  • Serve with sauce or topping of choice!