Wash and scrub 2 large sweet potatoes .
Pierce the sweet potatoes with a skewer.
Lightly sprinkle the sweet potatoes with cinnamon
Bake on a baking tray until the potatoes are tender / soft top touch .
Remove from the oven , cool and spoon the flesh from the skin.
Use a processor to make a puree.
It is best to measure out the puree in a 250 ml cup , as you need 1/2 a cup of plain flour for every cup of sweet potato puree .
I add 1/2 tsp of baking powder and a sprinkle of sumac .
I use the dough hook on my mixer to make a dough .
You can knead by hand , but the dough needs to be sticky .
Now pour out the dough onto a lightly floured bench .
Use your hands to divide the dough and shape into long rolls .
Slice into bite sized pieces .
Cook the gnocchi in boiling water in batches .
Let the gnocchi rise to the top of the water and continue to cook to warm through .
Remove , strain and add to your prepared sauce .
Pierce the sweet potatoes with a skewer.
Lightly sprinkle the sweet potatoes with cinnamon
Bake on a baking tray until the potatoes are tender / soft top touch .
Remove from the oven , cool and spoon the flesh from the skin.
Use a processor to make a puree.
It is best to measure out the puree in a 250 ml cup , as you need 1/2 a cup of plain flour for every cup of sweet potato puree .
I add 1/2 tsp of baking powder and a sprinkle of sumac .
I use the dough hook on my mixer to make a dough .
You can knead by hand , but the dough needs to be sticky .
Now pour out the dough onto a lightly floured bench .
Use your hands to divide the dough and shape into long rolls .
Slice into bite sized pieces .
Cook the gnocchi in boiling water in batches .
Let the gnocchi rise to the top of the water and continue to cook to warm through .
Remove , strain and add to your prepared sauce .
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