- 1½ lbs sweet potatoes* (about 2 large) - I used white japanese sweet potatoes
- 2 cups tightly packed blanched almond flour
- 1¼ cup arrowroot powder, plus more for dusting
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 pasture-raised large egg
- Preheat oven to 350º F.
- Pierce the potatoes on all sides with the tip of a knife or fork. Lightly grease the potatoes in olive oil. Place on a lightly greased, rimmed baking sheet and bake until fork tender, about an hour to an hour and a half (bake time with vary based on the size and shape of the potatoes)
- In a large bowl, combine the almond flour and arrowroot starch in a bowl with the sea salt and garlic powder and set aside.
- Once done, let the potatoes cool enough to touch, cutting them open to help cool and let more moisture escape. Scoop out the insides/peel off the skins and add to a large mixing bowl. Rice the scooped potato with a ricer, or mash them very well with a fork. The potatoes must be used while they are still fairly warm.
- Meanwhile, bring 3 quarts of water to a gentle boil over medium-high heat, and salt generously.
- Make a mound out of the potatoes with a well in the middle and add the egg. Using your hands, mix the egg in with the potatoes. Sprinkle in about ½ of the flour blend.
- With your knuckles, start to press the flour into the potatoes and work the dough until it begins to come together in sticky clumps. Fold the dough over itself and press down. Continue working it and continuing to add the remaining flour mixture, a little at a time. Continue to work the dough with your hands until it is no longer sticky. As most (or all) of the flour mixture is incorporated, gently knead the dough until it can easily be rolled into smooth, non-sticky ball of dough. To check if the dough is right, roll a small piece of the dough into a rope, ½-inch in diameter. If it holds together, it’s ready.
- You don’t want the dough sticking to your hands or falling apart. If it is falling apart at all or is sticky and your flour blend is all gone, simply add a little dusting of almond flour and arrowroot starch, and continue to fold and press the dough and test again.
- Form the dough into a ball and cut into 8 even sized portions. Let the dough rest for 10 minutes, uncovered.
- Lightly dust a clean, flat working area with some extra arrowroot starch. Roll out each portion into a rope that is about ½-inch in diameter. Using a knife, cut the rope into 1-inch pillows. Place the gnocchi on a lightly floured sheet pan.
- Using a fork turned upside down, roll each gnocchi across the tines of the fork and press down gently. Repeat with remaining gnocchi. Clearly if you have a gnocchi board this is an ever better option. The indentations helps the gnocchi hold the sauce and they cook faster.
- As you shape the gnocchi, dust them lightly with the flour from the pan.
- Cook gnocchi in the boiling salted water, in small batches of about 15-20 at a time. The gnocchi are done when they float to the surface and remain there for about 15 seconds, should take about a minute and a half. Using a slotted spoon or skimmer, remove the gnocchi from the water and shake off excess water. Place the cooked gnocchi on a baking sheet lightly greased in olive oil while you cook the rest. I find tossing the cooked gnocchi with a little olive oil helps prevent them from sticking together.
- Toss the gnocchi with your sauce of choice and serve immediately. Enjoy.
Tomato sauce ingredients:
- 2 tablespoons olive oil
- ½ medium onion, diced
- ½ teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- ½ teaspoon fine grain sea salt
- 28 ounce can roasted crushed tomatoes
- ¼ cup fresh basil, roughly chopped
- Heat the olive oil over a medium-high heat.
- Add the onion, oregano, red pepper flakes and sea salt. Saute until the onion is slightly translucent and fragrant, 3-5 minutes.
- Add the garlic. Give it a stir and sauté for about 45 second to a minute or until fragrant.
- Add the tomatoes and reduce the heat, bring to a gentle simmer. Simmer for about 10 minutes. Season with salt and pepper to taste.
- Remove from the heat and stir in the fresh basil. Toss a few spoonfuls of the sauce with the cooked gnocchi, top with additional fresh basil, red pepper flakes and shredded cheese, if you’d like.