2 sweet potatoes, about 1 pound
1 egg yolk
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 - 1 cup brown rice flour
6 tablespoons butter
2 teaspoons chopped fresh sage
Maple-glazed walnuts (recipe below)
Grated Parmesan cheese, for serving
Rinse sweet potatoes and pat dry. Pierce all over with a fork.
Microwave on high about 5 minutes, or bake in an oven at 350 degrees F. for
about 1 hour until tender. Cut in half and allow to cool slightly. Scrape the
potato flesh from the skin. Spoon a few pieces of the potatoes into the bowl of
a ricer. Working over a bowl, push the handles of the ricer together. The
potatoes will press through the holes in noodle-like strands. Repeat with the
remaining potatoes, making sure not to overcrowd the ricer by adding too many
potatoes at a time.
Add the egg yolk, Parmesan, salt, and cinnamon to the sweet potatoes in the
bowl. Blend well. Add the flour, 1/4 cup at a time, until a soft dough forms.
The less flour that you need to incorporate the more tender the dough will be.
The dough should be soft but firm enough to roll.
Dust the work surface lightly with flour. Divide the dough into 4 parts and shape
each into a long rope about 1 inch in diameter. Cut the roll into pieces 1/2 to
3/4 inch long.
To shape the gnocchi with a fork:
Hold a fork with the concave (top-side) facing you.
Place a piece of the gnocchi dough against the tines of the fork, cut ends out.
Use your thumb and press in and down the length of the fork. Allow the dough
to roll over on itself and curl into a slight "C" shape. The pieces should have
ridges on one side formed by the tines of the fork and a depression on the
other formed by your finger. Place it on a lightly floured surface.
To shape the gnocchi on a gnocchi board:
Place the bottom of the board on a firm surface, tilt it at about a 45° angle, and
pick up one piece of dough. Use your thumb to roll it along the board away
from you; it will curl up over your thumb, forming a little pocket. Once it’s curled
over your thumb, place it on a lightly floured surface.
While working with gnocchi, dust your hands and work surface regularly with
flour. Place the formed gnocchi on a lightly floured surface.
Once all the gnocchi are shaped, cook them right away, or cover with a kitchen
towel and let rest at room temperature for up to several hours. You can also
freeze them on a baking sheet in a single layer, place them in a plastic bag or
airtight container once they are frozen and store them for up to several months.
To cook the gnocchi:
Cook the gnocchi in boiling, salted water 2-3 minutes or until they float to the
surface. Remove them from the water with a skimmer or slotted spoon. You
can transfer them directly into the butter sauce or place them on a plate until
you are ready to serve them.
Melt the butter in a large skillet over medium-high heat. Add the cooked
gnocchi. Give the skillet a shake so that the gnocchi don't stick but don't stir
them at this point so they don't break apart. Allow the gnocchi to sauté for 2-3
minutes until they develop a nice golden brown color on one side. Shake the
skillet again to get the gnocchi to turn over a little; sauté another 1-2 minutes.
Remove from heat, add chopped sage, and season with salt and pepper.
Serve the gnocchi on individual plates topped with some candied walnuts and
grated Parmesan cheese.
1 cup walnut halves
1/4 cup maple syrup
Preheat a dry skillet over a medium-high heat. Add the walnuts and maple
syrup. Cook, stirring frequently, until syrup is caramelized and nuts are
toasted, about 3 minutes. Transfer to a baking sheet lined with foil to cool.
Coarsely chop the nuts before serving.
Potato gnocchi are composed of very few ingredients, usually simply potatoes and flour
with a little seasoning. But if you eat gluten-free, most gnocchi would not fit into your
meal plans. This recipe combines the wonderful flavor of sweet potatoes with brown rice
flour, which is gluten-free, for a delicious gnocchi that everyone can enjoy. We
recommend using a potato ricer to mash your sweet potatoes for an ultra-fine puree. If
you don't own a ricer, simply mash the potatoes, don't use a food processor or blender
to puree them because that would release too much liquid into the dough.