Might give these a try (and no, they are not pronounced Knocky).
Making sweet potato and chickpea flour gnocchi (no other flours) results in a dense, protein-packed, and gluten-free pasta, with a distinct earthy flavor. Roasting the potatoes is essential to reduce moisture, using roughly 650g cooked sweet potato to 235g chickpea flour. [1, 2, 3]
Ingredients:
- 1.75 lb (approx. 800g) sweet potatoes (yields 650g mashed)
- 235g chickpea flour (gram flour)
- 1 tsp Salt
- Optional: 1 egg (or 1 tbsp ground flaxseed + 3 tbsp water for vegan) [1, 2]
Instructions:
- Roast Potatoes: Preheat oven to 425°F/200°C. Prick potatoes and roast for 45–60 mins until soft. Let them cool, then scoop out the flesh.
- Mash: Mash the potatoes thoroughly using a ricer or food processor to ensure a smooth dough.
- Make Dough: Combine the mashed sweet potato, chickpea flour, and salt. If using a binder (egg/flax egg), add it now. Knead into a soft dough. Note: If too sticky, add small amounts of extra chickpea flour, but avoid over-kneading to keep them light.
- Shape: Divide the dough into 4–6 pieces. On a floured surface, roll into ropes and cut into 1-inch pieces.
- Cook: Bring a pot of salted water to a gentle simmer (avoid a violent boil). Drop the gnocchi in; they are done once they float, about 3–5 minutes. [1, 2, 3, 4]
This video shows how to make a similar sweet potato gnocchi with plant-based ingredients:
8m
Plant-Based Sweet Potato Gnocchi (Gnocchi can be EASY!)
The Whole Food Plant Based Cooking Show
Tips for Success
- Roasting vs. Boiling: Always roast or bake the potatoes. Boiling adds too much water, requiring too much flour, which makes the gnocchi taste heavy.
- Prevent Sticking: Use extra chickpea flour on your hands and surface when rolling.
- Pan-Frying: For a better texture, lightly pan-fry the boiled gnocchi in olive oil or sage butter to make them crispy on the outside. [1, 2, 3, 4, 5]