Gluten-Free Sweet Potato Gnocchi with Brown Butter and Parmesan

Put the sweet potato puree into a bowl or a mixer. I used my mixer for these. Add the salt and the egg and mix it all up.

Combine the rice flour and arrowroot powder in a small bowl. Add a cup of the flour mixture at a time into the sweet potato mixture until the dough is soft but not too sticky and forms a ball.

Dump your dough onto a floured surface and form it into 6 even balls. Roll each ball out into a log, just like you used to make play dough snakes. Then take a sharp knife and cut the gnocchi into little bite-sized pillows, however big you like.

If you are freezing some, lay some parchment paper down on a baking tray and place the gnocchi on the tray just a little spaced out from each other. Freeze on the tray at first and then you can put them into bags to store for later.

Boil a pot of water. Add your desired amount of gnocchi (frozen or not) to the boiling water and give it a little stir. Cook until the gnocchi starts to float. Drain.

While the gnocchi is boiling, melt the butter in a frying pan over medium heat. Let it start bubbling and browning, but be careful not to burn it. It should brown slowly turning a caramel color.

Add the drained gnocchi to the flying pan. It will start to sizzle! Keep frying and turning till they are brown and crispy on all sides.

Pour onto a plate and drizzle the extra butter from the frying pan on top. Grate or sprinkle the Parmesan over it all and sprinkle with salt and pepper. Eat!