Prep + cook time: 60 minutes. Serves 4.
2 medium-large sweet potatoes
3 cups gluten free all-purpose flour
Salt and pepper to taste
Tomato-based pasta sauce of choice
1 cup Pecorino / Parmesan cheese
1/2 cup finely chopped basil
Preheat the oven to 180°C, fan-forced if possible.
Cut the sweet potatoes in half and poke a few holes in them with a fork. Wrap each half in aluminum foil and bake for 40-50 minutes or until tender. Once cooked, set aside to let cool before handling.
In the meantime, combine 2 cups of flour with a pinch of salt. Clean a work surface and pour flour onto the prepared space. Make a well in the middle of the flour.
Once the sweet potatoes are cool enough to handle, scoop out the inside of the potato into a bowl, discarding the skin. Mash until the mixture is soft. Place mixture in the middle of the flour.
Flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined, slowly adding more flour if needed so you get a nice dry dough with no sticky bits.
Once fully combined, roll the dough into a ball and cut it into four pieces. Halve each piece again to create eight balls of dough. Roll each piece of dough into a long log that’s about half an inch thick. Slice the dough into one-inch pieces and press down with a fork to create some indentation. Continue with each ball of dough until complete.
Bring a large saucepan of water to the boil. Place gnocchi dough in and cook until the pieces float to the top (around three minutes). Once the gnocchi is at the top, continue to cook for another minute before removing.
In a saucepan on low heat, simmer the pasta sauce, half a cup of cheese and fresh basil. Place cooked gnocchi in and allow to simmer for five minutes, stirring occasionally. Serve with remainder of cheese, basil, salt and pepper.