½cupraw cashews, soaked in 1 cup water for at least 1 hour
1½ cups mashed or riced cooked sweet potato
1largeegg
½cupcassava flour, plus more for dusting
Drain the cashews, place them in a food processor or blender with ¼ cup of water, and blend until very smooth.
Transfer the blended cashews to a medium bowl and add the sweet potato and egg. Gently whisk with a fork.
Slowly mix in the cassava flour until a soft dough forms.
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.
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.
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.
Method
ADD TO
Harvest Chicken Soup
Chicken and Dumplings Soup (in place of the dumplings)
