Ingredients
- 1 cup (200g) sweet potato puree (see note)
- 2 large eggs, beaten
- 1 box Simple Mills Pizza Dough Mix
- 2-4 Tablespoons coconut flour, divided
- 2 Tablespoons tapioca starch + more for dusting the board
Instructions
- Line a large cutting board, cookie sheet or other baking dish with parchment or a nonstick pad.
- In a large bowl, whisk together the sweet potato puree and the eggs until combined.
- Stir in the pizza dough mix, then 2 Tablespoons each of coconut flour and tapioca starch. Your dough should start to come together and if it is too sticky, add 1-2 more tablespoons of coconut flour (one tablespoon at a time).
- Dust a large cutting board with tapioca starch and turn the dough out onto the board. Knead a few times until the dough becomes smooth and uniform. Cut into 6-8 sections and roll each one into a thick rope. Chop the first rope into 1" pieces or so, creating 1 teaspoon portions (you can make them smaller if you prefer, but it will mean a little more work).
- Roll each portion into a football shape, then flatten with the back of a fork.
- Lay each gnocchi on the prepared cutting board or cookie sheet. Repeat with the remaining dough.
- Dry the gnocchi 6 hours or overnight (see note for shortcut).
- Bring a large pot of water to a boil. Add the gnocchi, boil until they float to the surface, then drain and immediately toss with enough olive oil or tomato sauce to coat and/or prevent sticking.
- Serve immediately and store leftovers in an airtight container in the fridge for up to a week.
Notes
- You can substitute white potato, squash or pumpkin puree for sweet potato if you want.
- You should be able to substitute arrowroot starch for the tapioca starch. I have not tried it, but that’s a pretty reliable substitution.
- If your fork sticks to the gnocchi when you're flattening them, lightly dunk the back of the fork in the tapioca between every few gnocchi.
- If you don't have time to dry your pasta, here's a shortcut: Preheat your oven to 250F and bake for 15 minutes. The texture is better if you dry the pasta rather than pre-bake it, though.
- If you don't have a pot large enough to boil all of the gnocchi at once, feel free to cook it in 2-3 batches. Just make sure that the pasta isn't crowded or sticking together as it cooks.
