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SWEET POTATO GNOCCHI

YIELD: 4 to 6 servings | PREP TIME: 20 minutes (not including time to soak cashews or cook sweet potato)

COOK TIME: less than 5 minutes

• ½ cup raw cashews, soaked in 1 cup water for at least 1 hour
• 1½ cups mashed or riced cooked sweet potato
• 1 large egg
• ½ cup cassava flour, plus more for dusting

1. Drain the cashews, place them in a food processor or blender with ¼ cup of water, and blend until very smooth.
2. Transfer the blended cashews to a medium bowl and add the sweet potato and egg. Gently whisk with a fork.
3. Slowly mix in the cassava flour until a soft dough forms.
4. Liberally dust your work surface with additional cassava flour and turn the dough onto it. Knead in more cassava flour as necessary so that you have a workable dough. Divide the dough into 4 equal portions.
5. Roll each portion of dough into a long log about 1 inch thick. Cut the logs into ½-inch pieces. Press each piece gently with a fork.
6. To cook the gnocchi, bring a medium pot of salted water to a boil. Cook the gnocchi in batches for about 1 minute each. Remove with a slotted spoon and refrigerate until ready to use. Use within 4 days, or freeze for up to 6 months.

Variation: Nut-Free Gnocchi. Follow the method above, but omit the cashews, increase the amount of mashed or riced cooked sweet potato to 2 cups, and use ¾ to 1 cup cassava flour, starting with ¾ cup and adding up to ¼ cup more as needed to create a workable dough.

Chef’s Tip: You can add these gnocchi to any of the broths; Roasted Vegetable Broth and Chicken Broth are a couple of my favorites.

ADD TO

• Harvest Chicken Soup
• Chicken and Dumplings Soup (in place of the dumplings)