Unlike most of my other recipes...this one took a pretty long time. You'll need to set aside a few hours to tackle this one. However, don't mistake "long time" with "difficult", because this is still a fairly simple recipe so long as you follow the instructions...this isn't exactly a recipe where you can eyeball portions and "wing it". Normally, I'm all about creativity...but in this case, you shall be my gnocchi minion and do as I say, muahahaha (power trip).
The Italian in me misses pasta occasionally, so I'm glad I now have this recipe to turn to when I'm in the mood. My Nonna would be so proud!
- 1 large sweet potato or yam
- 1 1/2 cups almond flour
- 1 1/2 cups arrowroot powder
- 1/2 egg white (that sounds weird, but trust me)
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp garlic powder
- 1-2 tbsp grass-fed butter or ghee
- Preheat oven to 400. Prick your sweet potato with a fork and wrap in aluminum foil. Bake for about an hour and let cool completely.
- Peel your sweet potato and blend it in a food processor or high speed blender until smooth.
- Add sweet potato puree to a mixing bowl and add in almond flour and arrowroot powder. Mix well.
- Whisk your egg white and add to the mixture. Add baking soda, salt and garlic powder and mix thoroughly. At this point you should be able to somewhat roll the dough into a ball. If not, slowly add more of each flour until you are able to do so.
- Place dough in the fridge for an hour or more.
- Dust a large cutting board with arrowroot powder. Get some powder on your hands too. Take a handful of the dough and roll it into snake-like logs, to the desired thickness of your gnocchi.
- Diagonally cut the dough into small segments. Flatten each segment lightly with a fork.
- Bring a pot of water to a boil. Drop 1/4 of the gnocchi pieces in the boiling water. In about 30 seconds to a minute, the gnocchi will float to the top. Wait 15-30 seconds once they've risen and remove with a slotted spoon into a colander. *Do this in about 4 batches or more, not all at once.
- Once you've boiled all of your gnocchi, warm your butter on a large skillet. Place your gnocchi across the skillet and let them pan fry on medium to high heat for about a minute. Flip to the other sides and pan fry for another 30 seconds or so. Remove to a bowl. You'll need to do this in a few batches as well.
- Serve with your favorite sauce! I made a mushroom sauce, but they are also really good in marinara.