If you really want to impress someone, make this brown rice flour sweet potato gnocchi. I know making your own gnocchi sounds daunting, but once you realize how easy it is, and not to mention how delicious, you will agree that it is worth the extra effort. Although I find some gnocchi to be dense, pastey and flavorless, this recipe is so fluffy and flavorful that I can just eat it with a drizzle of olive oil and a sprinkle of parmesan. With the nuttiness of the brown rice flour, the sweetness of the sweet potato and the creaminess of the ricotta, this gnocchi satisfies every taste bud, gluten free and gluten lovers alike! This recipe makes a lot, but just like most Stay At Work Housewife meals, it freezes very well, just cook the gnocchi first, drain it, and once it cools, divide it up and freeze it. When you’re ready to eat it just pop it in the microwave, or heat your favorite sauce and warm the gnocchi in that.
Brown Rice Flour Sweet Potato Gnocchi
2 sweet potatoes
2 and 1/2 to 4 cups brown rice flour (I used Bobs Red Mill)
1 cup ricotta
1/4 cup grated parmesan
Pierce the sweet potatoes with a knife, and bake at 400 degrees for 45 minutes. (Baking, rather than boiling the sweet potato produces a fluffier gnocchi) Once cooled, scoop out the sweet potato and discard the peels. In a large bowl mash the sweet potatoes and add the eggs, ricotta and parmesan. Mix in 2 and 1/2 cups of brown rice flour with your hands, the dough will be a little sticky, but should be firm enough to form a ball that holds it’s shape, if it’s too sticky continue adding flour until it is the desired consistency.
Divide the dough into fourths and flour your work surface. Roll one fourth of the dough out into a 1/2 in diameter snake. (Your playdoh skills from youth will come in handy here!). Cut the dough into pieces the width of a fork, and then gently roll the pieces on the back of the fork to create the little notches that the sauce clings onto. Repeat this with the remaining quarters of dough.
Bring a pot of water to a boil, add the gnocchi pieces and boil them until they float to the top. Remove them with a slotted spoon and place on a paper towel to drain.
Top with the sauce of your choice, I highly recommend a cheese sauce for the most decadent Mac and Cheese of you life! Enjoy!