Sweet Potato Gnocchi

I've been dying to make this and tonight the stars aligned and it happened! Gluten free, vegan, paleo, soft and pillowy... this gnocchi was a success with only 4 ingredients!!

Serves 4

2 cups mashed sweet potatoes

1 1/4 gluten free cassava flour

2 Tbs extra virgin olive oil

1/4 tsp pink salt

Place sweet potatoes (I bake and mash mine) to large bowl and add flour, salt and oil and knead until dough forms.

Lightly flour rolling surface and separate dough into fourths. Roll out 1/4 dough to be long and about 1 inch thick. Cut into 1 inch pieces with a pizza wheel. Repeat with remaining quarters. Lightly flour and set aside on plate.

Bring large pot of salted water to boil and add gnocchi. (Depending on size of pot, you may need to to this in batches). When they pop to the surface remove with strainer.

Add 1 tsp evoo to large nonstick skillet, I use these https://amzn.to/3RqlzrD and warm to medium-high heat. Saute gnocchi a few minutes until crispy. I tossed the gnocchi in cauliflower alfredo sauce; found in my dressings, dips and sauces guide. Pesto would be delicious as well!