Gluten Free Sweet Potato Gnocchi
Equipment you will need: Colander, 2 large saucepans, 1 frying pan
Peel and chop the sweet potato. In a saucepan heat 2 inches of water, place the chopped sweet potato in a sieve into the pan and place the lid on top. Steam for 20-25 minutes until they are soft .
Heat up a large frying pan with the sunflower oil. Chop the tomatoes and garlic into small dices. Add the chopped garlic and sauté for 1 minute.
Add the chopped tomatoes and 1/2 cup of water into the frying pan. Leave to simmer on a medium heat to reduce (This will take 5 minutes.). Once it’s at the right consistency take off the heat.
Meanwhile, let’s start making the sweet potato gnocchi. Mash the sweet potato with the back of a spoon into a bowl. Add the gluten free flour (keep a little bit of gluten free flour aside for next step) and corn flour into the bowl & mix well. Season with salt & black pepper.
Cover a surface with flour and with two small teaspoons, shape the mixture into small balls and drop onto the floured surface (you don’t have to be too neat).
Sprinkle with a little more gluten free flour and gently rock each one backwards and forwards (as if you were rolling it) just so the flour sits on the surface of the sweet potato. Press the back of a fork gently onto each one, this will help the tomato sauce to stick to the gnocchi.
Boil a very large pan of water, drop each gnocchi into the pan and cook the gnocchi for 4 minutes. Heat the tomato sauce back up.
Strain gnocchi and stir through the tomato sauce over a low heat. Plate and serve.
2 sweet potatoes
50g gluten free flour
20g corn flour
1 tsp pink salt
1 tbsp cumin
1 clove garlic
2 tbsp sunflower oil
2 large vine tomatoes
½ cup water
Sunflower oil, salt and pepper