Sweet Potato Gnocchi
Ingredients:
4 cups sweet potato mash (3 large potatoes)
1½ cups topioca flour
1½ cups coconut flour
2 teaspoons salt
1½ tablespoon baking soda
1½ teaspoons garlic powder
Method:
Kneed all the ingredients thoroughly together
Let cool in fridge for 30-60 minutes.
Bring a pot with water to boil.
In the meantime divide the dough into 4 sections, take one section and roll into a long sausage with about an 3cm diameter, then slice it so you have about 1.5 cm thick disks.
Place disks in boiling water till they float to the surface, repeat till all the dough is used up.
Serve with some peanut sauce and some sage.
