4 sweet potatoes, baked and peeled
3 cups quinoa flour
½ cup coconut flour
Sea salt & pepper, to taste
For the Curried Brown Butter:
4 tbsp butter
½ tbsp each curry powder, cumin, coriander
Shaved Parmesan cheese to taste
- Mash the baked/peeled sweet potato and add in the egg, sea salt & pepper and 2 cups of flour.
- Mix lightly with a fork and add more flour as needed. Your dough will be slightly sticky, but should still be workable. Try not to over-work it or your gnocchi may be a little tough
- Transfer your dough to a floured surface and divide it into 4 balls. Roll them into long ropes, about ½ inch thick. Transfer to a parchment lined baking sheet and refrigerate for 30 minutes
- Cut 1 inch pieces with a floured knife. Roll the pieces out on a gnocchi board or use a fork. Transfer the pieces onto a parchment lined baking sheet (I needed 2 sheets as my yield was over 80 dumplings!)
- At this point, if you want to freeze some of your dumplings, pop the baking sheet into the freezer for 15 minutes then transfer them into a ziploc bag.
- Bring a pot of water to boil, throw in your gnocchi, and when they float they are cooked.
- Meanwhile, over medium heat, melt your butter. Turn the heat down to medium low and stir until the butter is browned and fragrant. Add in the spices and stir well for 2- 3 minutes.