Description
These pan-fried sweet potato gnocchi are slightly crispy on the outside and heavenly soft and pillowy on the inside. Naturally vegan and gluten-free, this easy recipe uses only 6 ingredients and is fun to make as well!
Ingredients
Units
Scale
- 2 1/4 cup sweet potato purée
- 1 2/3 cup sweet white rice flour (I use Bob's Red Mill brand)
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon maple syrup
- 1/3 cup extra virgin olive oil (for pan frying)
Instructions
- Cook and purée the sweet potato. Preheat the oven to 400 degrees F. Pierce the sweet potato several times with a fork and then bake for 50-60 minutes in a cast iron skillet. For quicker results, you can cook them in the Instant Pot (see post on How to Make Sweet Potato Purée for easy instructions). Then blend until perfectly smooth.
- Form the dough. In a mixing bowl, combine the sweet potato puree with the rice flour, salt, pepper and maple syrup and stir well. When all the flour is absorbed by the sweet potato puree, it will form a dough.
- Form into small pieces. Use a 1/2-tablespoon measuring spoon to portion out the gnocchi and roll between your hands and shape into rectangular prisms. Alternatively, you can work in batches to scoop portions of the dough onto parchment paper and then roll into 1/2-inch thick ropes. Then cut each rope into equal 3/4-inch pieces. This recipe makes about 75 gnocchi.
- Make the ridges. Gently press and roll each piece along a gnocchi board to create the ridges. Alternatively, you can press into each one using the tines of a fork.
- Sauté the gnocchi. Heat olive oil in a large nonstick skillet over medium heat and add the gnocchi in a single layer (I do this in two batches). Pan fry until golden brown and turn. Once both ides are crispy, transfer to a serving dish.
- Enjoy immediately!
Notes
Add more flour if the mixture is too wet/sticky. The longer the sweet potato cooks, the wetter and juicier it will be so adjust the flour accordingly. Add enough flour until a soft dough forms.
I do not recommend boiling or substituting the sweet rice flour for regular rice flour (or any other flour).
- Prep Time: 10
- Cook Time: 60
- Category: Entree
- Method: Stovetop
- Cuisine: Italian