(serves 4-6)
1kg Sweet Potato
250-300g Gluten Free Plain Flour
Sea Salt
1. Steam Sweet potatoes in their skins, drain, then peel (with a small sharp
knife) when cool enough to not burn your fingers
2. Mash by hand or in food processor, fold in sieved flour and salt and combine well
3. For ease of handling, divide into four, lightly flour bench, and roll each into a long sausage approx 2cm in diameter
4. Cut into approx 1.5cm thick pieces and throw into a large pan of boiling salted water
5. Gnocchi is ready when all pieces rise to the surface. Drain well, and serve with your choice of pasta sauce