Just Try It

Hello again! 

My friend Maddie and I tried making a sweet potato gnocchi this time. It was our first trial of our own adapted gluten-free and potato based recipe (without any ricotta cheese!) We weren't sure how well the gnocchi would stay together while it boiled or how the texture would turn out, but it actually tasted quite good! Keep reading to hear about our process:

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The day before combining the gnocchi dough, we microwaved and mashed a large sweet potato and left in in the fridge to cool. This prevented the egg from cooking when combining the dough. (Feel free to do this for about an hour or two before if you are limited on time or want to make this on the same day. 

 

After combining the GF flour, egg, and potato mixture (recipe below), we separated the dough into six chunks. Then we rolled each of the chunks into skinny logs (about 1/2 inch thick) and cut them into small pieces as shown in the photo above. We then froze the dough because we decided to make our sauce on another day, however you can make it fresh or save some for another day if you would like! … (continued soon)

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