Fluffy, light, little orange pillows – that’s exactly how we’d describe these sweet potato gnocchi. After doing some extensive research on gluten free gnocchi, and not finding a recipe that we really liked, we decided to experiment a little in the Small Batch Co. kitchen and make one up. Lone and behold, the freestyle approach worked and turned out far beyond expectations.
1 egg yolk
1 cup Parmesan cheese
1 teaspoon nutmeg
salt & pepper to taste
1 cup rice flour + 1 cup to roll
3/4 cup potato starch
1 tablespoon corn starch
Wash the potatoes and pat dry. Pierce the potatoes with a sharp knife about 6-10 times reaching the centre.
Place potatoes directly rack or on a baking sheet lined with foil and set timer for 45 minutes or until thoroughly cooked.
Remove from oven, immediately peel potatoes and cut into manageable pieces.
Place a large pot of water over high heat with a lid, salt vigorously or to taste.
Once all the sweet potato has been passed through the ricer add the egg yolk, Parmesan cheese, nutmeg, salt and pepper and mix until just combined.
Next add the flours and corn starch and stir until just combined, the dough will still be very tacky.
Lightly dust cutting board with rice flour and dollop about 1 cup of the dough onto the cutting board.
Dust hands with rice flour and with your palms roll the dough into a 1″ diameter cylinder.
*Use more rice flour as needed as the dough will be very sticky, also use a knife or bench scraper to lift any dough stuck to cutting board.
With a sharp knife or bench scraper cut dough into 1/2″ pieces.
Place 10-12 Gnocci into the water at a time and stir so they do not stick together to sink to the bottom.
Blanch Gnocci for 1 1/2 – 2 minutes and use a spider or slotted spoon to remove from water once cooked.
*optional: To create a crunchy outer texture you can fry the gnocchi in a pan with olive oil over medium heat for a couple of minutes a side or until crisp.