Gluten Free Potato Gnocchi with Cassava Flour
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This recipe combines two of my favorite new ingredients, Cassava flour and Hannah sweet potatoes. Cassava Flour is made from the root of the yucca plant, and so far I have made some delicious things with it. Check out my Cassava English Muffins, or this delicious Sweet Potato Flatbread. As I experiment more with this gluten free dough, all I can think of is pasta!
Hannah sweet potatoes are also new to my kitchen. Have you seen this blond version of the sweet potato? It has a thin pale skin and cream colored flesh that disappears into bread and pasta dough with ease.
The amount of flour needed in this recipe will vary depending on the moisture in the potato, and size of your eggs. It does require some judgement, knowing when you have the right amount of hydration. I recommend weighing the sweet potato after it is peeled, and then gradually incorporating the flour by feel. You can always add more flour, but you can’t take it out!
Tip: Keep a pot of boiling water going as you make the gnocchi, and throw a few in. When they float to the top, taste them. Are they too mushy? Add more flour to the dough.
- 10 oz. white sweet potato, peeled and cubed
- 2 large eggs
- 5 tbsp. cassava flour
- 2 tbsp. arrowroot starch
- 1/4 tsp. salt
- 1/2 tsp. xanthan gum
- additional 1 cup cassava flour for kneading and rolling
Steam the peeled potato for 30 minutes or until very soft. Cool to room temperature (important, so you don’t cook the eggs!).
In the bowl of a stand mixer, combine the cooled potato with the eggs.
Add the remainder of ingredients through xanthan gum to form a sticky dough.
Generously flour a cutting board with cassava flour and knead the flour into the dough until you can easily handle it and it doesn’t feel tacky. Reserve any extra flour for rolling.
Wrap the dough in plastic wrap and rest for 10 minutes. This allows the flour to absorb more of the moisture.
Divide the dough into 4 sections. Work with one section at a time, keeping the rest covered so that it doesn’t dry out.
Roll the dough into a long rope, about 3/4″ thick. Use a bench knife to cut the rope into 1/2″ pieces.
Flour your hands and roll each piece into a ball.
I used a bench knife to roll each piece over a gnocchi board. You can also use a fork.
Always follow food safety guidelines! Pasta made with eggs should be covered and refrigerated within one hour.
When ready to cook, boil a large pot of salted water. Add the pasta and cook for about 3 minutes. They are done when they float to the top.
Skim them out gently with a spider strainer and top with sauce.
Notes: ♪♫ If you would like to freeze some for another meal, place the tray in the freezer for an hour then transfer to freezer safe bags.