Vegan Gluten-Free Sweet Potato Gnocchi

Preheat oven to 400ºF. Parchment line a small baking sheet.

Slice the sweet potato in half and roast potato cut side down for 30 minutes or until cooked through. The sweet potato is cooked through when you can easily puncture it entirely with a cutting knife.

Let the sweet potato cool completely. I mean it! Leave it alone and do not move on to step 4 until that sweet thang is completely cool to the touch. Failure to do so will result in a huge kitchen mess.

Peel the skin off the sweet potato and place orange flesh into a large mixing bowl. Using a potato masher, smash the sweet potato until it there are no chunks left.

In a small mixing bowl, whisk together the cassava flour, tapioca flour, cornstarch, sea salt, and xanthan gum.

Add the dry ingredients to the mashed sweet potato and knead until a dough ball forms. Then cut dough into four pieces like a pizza pie. Bring a large pot of water to a boil, while you continue to the next step.

Knead one dough piece into a rope. Use a knife or pizza cutter to make 1 inch squares. Make sure to constantly flour your surface as it gets sticky.

Grab a large fork, flour it, and turn it upside down. Gently roll each dough square from the top of the fork’s prongs towards the bottom. If you have a gnocchi board, you can use this as an alternative. Craft all gnocchi until dough is used up.

Once the water is boiling gently drop the gnocchi into the water. Let cook until they begin to rise. This should take about 2–3 minutes. Serve with your favorite store bought or homemade sauce! Buon Appetito!