Sorry for the long ramble but these steps might help you!
I felt like gnocchi but only had 250g ricotta so I made this sweet potato verison. I had roasted a pumpkin the day before to use but it was a bit watery and fibrous and it didn’t seem like it would make good gnocchi. I used 4 medium orange sweet potato which weighed 1 kg total. The key here is not to boil them as they can get a bit water logged. Mine took about 45-60 minutes in the oven or you could prick them and use the microwave.
The reason I have used chickpea flour was I was hoping it would work well by itself but it was too sticky ( I tried it on half the batch) and I didn’t have a gf flour mix on hand. So I mixed it all together and used plain flour. This would work with all gf flour, all plain flour and I know it works with half chickpea half plain flour as that’s what I did!
If you didn’t want this with sage butter, try a parsley and walnut pesto for a herby fresh touch. You can also add some broccoli or baby kale instead of having a rocket salad. Yum.
I made mixed the kumara, ricotta. egg and Parmesan together in advance. Then when it was time to cook dinner I folded through the flour and rolled them out and boiled them. They can also happily keep on an oiled tray or in an oiled container in the fridge for a few days and then you can pan-fry them to serve. They also freeze well in their raw state (free flow them) and you boil them from frozen.
The kids weren’t the biggest fan of these as I called them dumplings instead of gnocchi so I they asked for soy sauce on them….then Flynn just ate the broccoli and rocket. Rocket?! What kid eats rocket? Her palette is so different to Torens, I can’t keep up!
1kg sweet potato, I used orange kumara
250g ricotta - I really like Massimo’s ricotta
half cup finely grated Parmesan
salt and pepper
1 cup flour
1 cup chickpea flour or use plain flour
20-30 sage leaves
About a 1/3 -1/2 cup water or gnocchi cooking water
Salt to taste
Rocket leaves with lemon juice squeeze all over
Place the sweet potatoes in an 170 oven for about 45 minutes or until tender. Cool and peel off the skin and put through a rice, mouli or a sieve. You want it as lump free as possible.
I had just under 3 cups of mashed sweet potato after cooking. Mix this with the ricotta, Parmesan and season well. Mix in the flour, use your hands to combine it, try not to over mix it. Tip onto a floured bench and cut into 4 pieces. Roll out into logs and cut into pieces. It is the same technique as in this recipe here (video demo)
Once they are all boiled melt the butter in a large pan or split it and do it in two pans. When foaming add the sage leaves and cook until the sage leaves are crisp and the butter is golden. Add in the gnocchi and toss to coat - you can brown them if you like too. This depends on how many you are cooking at once. Once everything is hot add in the water and toss to emulsify and coat.
Serve immediately with a large green rockety salad with lots of lemon to cut through the richness. Or broccoli or greens.