In the kitchen: gluten-free sweet potato gnocchi

I have the smallest smidge of Italian blood running through my veins, which I like to credit for my adoration of Italian food. Going gluten-free has meant reducing (and cutting out!) some of my favourite things.

The other day I really wanted gnocchi. Proper home-made gnocchi that is soft and sweet and all kinds of delicious. This was amazing.

For the boys, I simply boiled it and covered it with a fine sprinkle of proper parmesan.

T and I had it boiled, then pan fried with butter, sage and some tiny little pieces of pancetta. So good.

Sweet potato and sage gnocchi (gluten free)

Ingredients
2 large sweet potatoes
1 egg
1.5 cups gluten free flour
pinch of salt
handful of fresh sage, chopped

 Method:

Roast the sweet potatoes in a 200C oven for approximately an hour until they are soft and tender.
Scoop the sweet potato flesh from the skin, place into a large bowl and mash with a fork.
Add the egg, sage, salt and one cup of the flour.  Stir to combine (it will start to 'come together').

Add enough of the remaining flour so that when you mix it together the gnocchi mixture starts to 'clean the edges of the bowl'. (I used all of the remaining flour, but it will depend on the size of your sweet potatoes and egg).
Tip the mixture onto a floured bench, divide into four pieces and roll one section a time into long thin 'sausage' shaped rolls. 
Chop into pieces approx 1.5cm in length. 
At this point, you will have LOADS. Freeze some (covered, in a single layer, then pop into a container or ziplock bag once frozen) of those hectic nights.

To cook:

Bring a saucepan of salted water to the rapid boil.
Add the gnocchi into the water in batches.
Once the gnocchi has risen to the top and floats (approx 1-2 minutes) it can be removed with a slotted spoon and drained slightly and keep warm.
Repeat until all gnocchi is cooked.
To pan fry, heat a pan on medium heat. Add a large knob of butter and toss in some sage leaves when the butter is foaming. Add the cooked gnocchi and toss around until golden and crunchy.