Making gnocchi at home is easier than it seems! This wholesome twist on the Italian classic features sweet potatoes and gluten-free oat and amaranth flours. Sweet potatoes bring creaminess, an orange hue, and nutrients like vitamins A, B, and C, plus manganese and copper. Oats and amaranth add fiber and protein, including amaranth's essential amino acids. Flavored with cumin and paired with fresh rosemary, these sweet potato gnocchi are unforgettable.
- Preheat the oven to 400º F (200º C).
- Wash and dry the sweet potato. Prick it with a fork and bake for 40 minutes, or until soft.(40 minutes)
- When soft, remove the potato from the oven and let it cool. Peel off the skin and mash it with a fork until smooth.(10 minutes)
- Add the flours, egg, cumin, salt, and nutritional yeast to the mashed potato in a bowl. Mix until combined.(3 minutes)
- Transfer the dough to a floured cutting board and knead it until smooth and no longer sticky, adding more flour if necessary.(10 minutes)
- Divide the dough into portions. Roll each portion into a long rope, about 1 inch (2.5 cm) thick. Use a knife to cut the rope into small rectangles. Leave them as is or roll each rectangle along the back of a fork to create a pattern. Repeat until all the dough is shaped.(15 minutes)
- Bring a large pot of water to a boil. Cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Drain well.(10 minutes)
- Heat olive oil and fresh rosemary sprigs in a skillet. Add the cooked gnocchi and sauté for a few minutes until lightly browned.(5 minutes)
- Serve warm with Parmesan cheese and fresh rosemary. Enjoy!
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