Although it might seem intimidating at first, making gnocchi at home is actually quite easy. This wholesome version of the traditional Italian classic is made with sweet potatoes and a due of gluten-free flours. With the sweet potato comes a wide range of key nutrients, including vitamins A, B, and C as well as manganese and copper. It also adds creaminess and unique orange tint to these homemade dumplings. What helps hold them together are the flours derived from oats and amaranth, both of which are a good source of dietary fiber and protein, with amaranth providing all essential amino acids. Flavored with cumin and served with fresh rosemary, these amaranth sweet potato gnocchi will be hard to forget.
- Preheat the oven to 400º F (200º C).
- Wash and dry the sweet potato. Then prick it with a fork and bake for 40 minutes, or only soft.(40 minutes)
- When soft, take the potato out of the oven to cool off. Then take the skin off and mash it with a fork until smooth.(10 minutes)
- To the bowl with the mashed potato, add the eggs, flours, cumin, salt, and nutritional yeast. Mix to combine.(3 minutes)
- Put the dough on a flour dusted cutting board and knead it until smooth and not sticky. Add more flour if necessary.(10 minutes)
- Working one portion of the dough at a time, roll it into a long roll, about one inchi (2.5 cm) wide. Using a knife, cut the roll into small rectangles. You may leave them as such or give them a pattern by rolling each rectangle down the back of the work. Once rolled, set all gnocchi aside until you use up all dough.(15 minutes)
- Meanwhile, bring a large pot of water to a boil. Then, drop the gnocchi into the boiling water in batches and cook them for 2-3 minutes, or until they float on the surface. Drain well.(10 minutes)
- To serve, add the olive oil and fresh rosemary sprigs to the skillet and heat them up. Then add the gnocchi and cook for a few minutes until lightly brown.(5 minutes)
- Serve warm with Parmesan cheese and fresh rosemary. Enjoy!