We are not allergic or sensitive to wheat, but we do find that eating too much wheat-product on a daily basis does leave us with occasional bloating or discomfort. So I figured experimenting with a gluten free rice flour can’t hurt.
I made something similar before using squash, but this time I used sweet potato. And the result was delicious!
- 1 sweet potato, peeled and cut into cubes
- salt and pepper
- 1 egg
- about a cup of gluten free flour (I used Robin Hood Nutri Flour Blend Gluten Free)
- large pot of salted boiling water
- Cook the sweet potato in boiling water (or roast in oven or toaster oven) until soft.
- Mash soft sweet potato until smooth and no clumps are left.
- Season with salt and pepper.
- Mix flour and egg with mashed sweet potato and form a dough (it will be sticky).
- Add more flour if the dough is too wet.
- Wrap dough in wax paper and refrigerate for a little while (or make the dough in the morning and cook the gnocchi at dinner time).
- Using a teaspoon, measure out a bit of the dough and drop it into the salted boiling water. Make sure the pot you use is large as the gnocchi need room to swim.
- Cook the gnocchi for 2 to 3 minutes, and remove with a ladle. Work in batches of about 10 gnocchi at a time.
The finished, cooked gnocchi can be tossed in a bit of butter and eaten immediately.
Versatility: Use like you would pasta. Toss gnocchi in fried garlic and onion, or with steamed rapini (broccoli rabe) or other bitter greens, or mix with any tomato or cream-based sauce.
Freeze: Gnocchi are easily frozen. Place on cookie sheet without touching each other and freeze immediately after cooking. Once frozen store in air tight container or bag.