Gluten Free goodness!  I have been dabbling in the gluten-free world and I consider this a crossover recipe.  It can stay gluten filled or easily crossover to a gluten free recipe. I found this delicious 1 to 1 flour substitute..meaning you can use it as an EXACT replacement for
anything you are baking that has flour in it.  I have been waiting for this product!  It wasn’t horribly expensive either.

If you are not gluten-free just move forward with all-purpose flour..this recipe will work the same.

Never had gnocci before?  It’s like a little pillow of soft pasta that grabs up whatever topping you put with it.  I love the flavors of sweet potato, basil, garlic, salt, and a little sugar with it! It’s the same flavor profile as savory pumpkin..which I love!

Prep Time: 30 minutes
Dry Time: 15-30 minutes
Cook Time: 6 minutes
Serves: 4-6 people

Gnocchi:
3 Sweet Potatoes (baked in microwave or roasted and peeled) slightly cooled not HOT
2/3 Cup  Ricotta Cheese
½ Cups Parmesan Cheese, Finely Grated
3 egg yolks
1 Tablespoon Golden Brown Sugar, Packed
¼ teaspoons Nutmeg
1-1/2 tsp salt
1-¾ cup   1 to 1 Gluten Free Flour Substitute  (or All Purpose Flour)

Basil Sauce:
2 Tbsp Butter
1 Tsp basil
1 tsp garlic
1/2 tsp salt

ricotta, brown sugar, nutmeg to finish

Gnocchi:

1. Bake potatoes and scoop out insides into mixing bowl
2. Add ricotta, egg yolk, Parmesan cheese, sugar, nutmeg, flour, and salt
3. Mix well, with spoon or your hand
4. Add 1/2 the flour and mix well, add the rest of the flour and mix just until combined
5. Place flour (flour substitute) on counter and roll 1/4 of the dough into a long rope. about 3/4 of an inch thick.
6. Cut with a knife into 1/2 inch pillows
7. With a fork, imprint the fork mark onto each pillow, then slightly bend the pillow with thumb creating a curve that has the fork marks on the outer curve. Be sure each gnocchi has a little flour on it.
8. This takes some practice, you can simply make a slight fork impression in each and let it be!
9. Place the pasta on a lined baking sheet that is lightly floured to rest.  You can freeze them, which I do when I want to hurry up and eat them,  or you can blow a fan on them for 20 minutes until they are dried.
   1. FREEZING: freeze them for a later cook date.  Freeze on lined baking sheet for 20 minutes then place in ziplock bag. They will stay separated for when you want to cook them later.
10. To cook dried or frozen gnocci;
    1. Boil salted water (water should be as salty as the ocean)
    2. Start melting butter, garlic, basil, salt in saute pan on medium
    3. Add pasta to boiling water and wait for them to rise to the surface.  Cook for 2 more minutes and add to saute pan.
    4. With a slotted spoon, gently pull pasta out, drain excess water briefly, and place into hot saute pan.  Saute pasta for a few minutes and serve with a Spoonful of ricotta topped with brown sugar and a little nutmeg!

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