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Sweet Potato Gnocchi

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Prep Time 20 mins
Cook Time 10 mins

Ingredients
  

  • 1 lb sweet potato cooked
  • 1 c almond flour
  • 1 large egg
  • 1 tbsp salt
  • ¼ tsp black pepper
  • ½ tsp allspice
  • ½ tsp ginger
  • Sauce Ingredients
  • 2 tbsp butter
  • 2 tbsp almond flour
  • 1 ½ c almond milk-room temp or slightly warmed
  • ¾ c parmesan cheese
  • ½ tsp sage
  • ½ tsp rosemary
  • ½ tsp oregano
  • Fresh parsley for garnish

Instructions
 

  • Sweet Potato Gnocchi
  • Bring a large pot of water to a boil while you prepare the gnocchi.
  • Scoop flesh from cooked sweet potato into a mixing bowl. Discard the skin.
  • Mix in egg, salt, black pepper, allspice, ginger until it’s mostly smooth.
  • Add flour ½ cup at a time, kneading gently. Once the dough is easy to handle, transfer to a floured surface and roll out into a long skinny rope about the diameter of your thumb. Cut into bite-sized pieces.
  • Add the gnocchi to the boiling water and let cook until it rises to the top.
  • Scoop out cooked gnocchi with a slotted spoon or strainer and place in a bowl prepared with about 1 tablespoon of extra virgin olive oil. Toss to coat gnocchi and set aside.
  • Sweet Potato Gnocchi Sauce
  • Heat butter in a large skillet on medium to high heat until butter begins to bubble and foam. Add the gnocchi and pan-fry until it turns golden brown.
  • Add in sage, rosemary, and oregano.
  • Remove from heat and let cool just enough for the butter to thicken.
  • Whisk almond flour and parmesan cheese into almond milk to make the cream.
  • Add cream to the skillet of golden brown gnocchi, toss and serve immediately.