GF Sweet Potato Gnocchi

Jane Houston

Course 1 meal a day, Baby Led Weaning, BLW, Family Meals

Preheat the oven to 180 degrees Celsius
Place the whole sweet potatoes on a baking tray, ready to bake with no oil or salt. Place into the oven to cook until soft within - roughly 45 minutes depending on the thickness of your sweet potato
Set the sweet potatoes aside to cool
Once the sweet potatoes have cooled, remove the skins and discard. Place the sweet potato flesh into the bowl with the egg yolk, olive oil and salt. Finely grate a garlic clove into the bowl and mix to combine
Add in the rice and tapioca flour slowly - a little less or extra may be needed depending. Mix gently until a dough is formed. The dough will be a touch sticky but not 'wet'.
Allow the dough to rest for 10 minutes
Add a large pot of salted water to the stovetop and allow it to come up to a boil
Flour your bench and take roughly 3/4 cup of the dough to place on the floured bench top
Gently taper out the dough evenly until it has been lengthened like a snake. Note as this is a gluten free dough, it doesn't have much stretch so you need to be careful when stretching out
Slice the dough into pieces roughly 1cm thick. Place straight into the boiling water once chopped. The gnocchi is cooked once it begins to float to the surface of the water - which takes roughly two minutes
Repeat this process cooking in batches until you have cooked all of the gnocchi

Serve with a pesto chicken or tomato sauce

Able to be frozen: Yes

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