It’s not often that I feel like having a proper, squidgy, pasta meal. But the once or twice that I have felt like it, I’ve turned to sweet potato gnocchi to fill the gap!
I made about 4 dozen using: a large sweet potato (flesh only, roasted, mashed and cooled), 1 egg, 1.5 cups almond flour, 5 tbsp of arrowroot, and a pinch each of salt, nutmeg and baking soda. The dough is quite sticky, so you need to chill it for a bit before shaping. Then just boil them in small batches in salted water until they float.
They’re yummy just like that, or you can sear them in a little coconut oil to make them even more more-ish! (That…sounds weird).
I served them with a homemade tomato sauce made from reduced chicken broth, and quail egg ‘scotch eggs’!