Ingredients
- 2 1/2 lbs peeled sweet potatoes
- 2 1/4 cup chickpea flour (and a little more for dusting)
- 1/2 cup tapioca flour (more for dusting)
- 1/2 cup arrowroot flour
- 1 tsp Himilayan salt
- 1/8 tsp black pepper
Instructions
- Peel and chop the sweet potatoes, boil them in a pot with salted water. When they are soft and done you can mash the potatoes and let them cool down.
- Add the flours, seasoning and start kneading with your hands until a dough forms.
- If the dough gets to sticky at this point you can add more chickpea flour and knead some more.
- Cut the dough into 4 Equal sizes. One by one form a long thick noodle and than cut small pieces and roll them on to the gnocchi molder.
- Get another pot of salt water ready and add your gnocchi when the water boils and cook until they get at the surface (3 to 4 min max).
- Transfer the gnocchi after they are boiled to a heated pan & 1 tbsp (or more ) plant based butter . Add fresh thyme and sage for extra flavor and cook for a few minutes for more of a crispy texture. (approx 5-6 min)
- Enjoy!
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