GF Sweet Potato Gnocchi with Thyme, Garlic and Sage
You can use 3 sweet potatoes if you like. I happened to have a yukon on hand. The ratio of rice flour to potato is 1 lb potato to about 1 cup flour. My yukon was in the fridge for awhile so it was a bit dry and sweet potatoes tend to be more wet so go on touch. Knead lightly and if you have the right amount of moisture it should come together in only a few minutes.
- 2 small sweet potato, baked
- 1 small yukon potato, baked
- 1 oz glutinous rice flour
- 1 oz rice flour, plus more for the board
- 1 egg yolk
- pinch salt
- grated nutmeg
- FOR ONE SERVING:
- small bunch of sage
- 3-4 sprigs fresh thyme
- smashed garlic
- 2 tbsp butter
- dash nutmeg
After potatoes are cool push through a grater on a large plate. Add a small pinch of salt, less than you would regular pasta. Add nutmeg and mexi in. Spread out potato on the plate and sprinkle flour over the top. Break the egg yolk in your hand and distribute it evenly over the top. Start kneading and roll into a ball. Sprinkle rice flour on the plate to coat the ball of dough.
Cut off a piece of dough and roll into a long rope. Cut rope into 1/2" pieces. Roll into a ball or press your finger in each square or roll off a fork to shape gnocchi.
The next two steps must be done at the same time:
Put butter, thyme, sage and garlic in a pan over medium heat. Once butter melts and sage gets a little wilted. Turn down heat to low.
Boil gnocchi in salted boiling water til they float. Turn up heat to medium high on pan.
Toss the gnocchi into hot pan and fry. Leave it alone for a couple minutes so the gnocchi and sage can sear. Toss to coat butter over gnocchi and grate fresh nutmeg over it. Salt is already in the gnocchi so you may not need to salt the final product.