Ingredients
- Sweet Potatoes 2 pound
- Gluten Free Flour 2 cups
- Ground flaxseed 1 tablespoon
- Salt 2 teaspoons
Directions
- 1
Place sweet potatoes in large pot of water. Bring to a boil. Boil for 30 minutes or until soft (you can pierce it with a fork easily)
- 2
While the sweet potatoes are boiling, set aside 1 2/3 of flour. use remaining flour to heavily dust a large cutting board a large baking sheet
- 3
Also while sweet potatoes are boiling by combining the ground flaxseed with 3 tablespoons of water. Whisk together with a fork and set aside.
- 4
Also while sweet potatoes are boiling- get an extra large bowl and coat the (inside of the) bowl with olive oil
- 5
When sweet potatoes are finished cooking, remove from water and peel immediately
- 6
Place the peeled sweet potatoes in a kitchen aid and mash. then let them cool.
- 7
While sweet potatoes cool- prep a side dish and bring a large pot of water to a ****gentle**** boil.
- 8
Once the sweet potatoes have cooled, add in the flour, salt, and flaxegg. knead the mixture for around 4 minutes (not too long or it becomes elastic)
- 9
Start breaking off portions of dough and roll it into a thick rope (using cutting board with flour on it). cut the rope into 1/2"-1" pieces and place on (also flour dusted) baking sheet. Do this until all the dough has been used. Then take 20 minutes and put into the ****gently**** boiling water **with a spoon** and stir gently so gnocchi doesn't stick to the bottom. You'll know it's done when the gnocchi floats to the top. Scoop the gnocchi out and place into oiled bowl.
- 10
*optional: after you take out your first batch of gnocchi, put them in warm oven to keep warm.