Gluten Free Sweet Potato Gnocchi with Rosemary Thyme and Lemon Suace

1. Wash sweet potatoes and dry. Pierce with fork and several places and cover with foil. Place in 400 degrees preheated oven for 40-45 minutes or until soft to the touch. Remove from oven allow to cook (can do ahead of time).

2. Remove contents from potato skin into a medium bowl or stand mixer. Add ricotta and egg. Mix until blended. Add about 1 cup cassava flour and mix on low. Mix should become drier and harder to mix. Add more flour if needed.

3. Remove from bowl and place on a wooden floured surface.  Knead a few times and form dough into a ball.

4. Cut 1/4 of dough and roll into long logs about 1” thick and cut with knife into 1” pieces.

5. Using a fork, begin to press gently in and around the 1” gnocchi pieces and place on a baking sheet. Place in freezer until hard or can cook immediately.

6. Boil water and add a handful of fresh or frozen gnocchi to water until they rise to the top about 3-4 minutes. Using slotted spoon, remove gnocchi from water and place in bowl. Continue to do in handful batches. Can use a little olive oil in between each batch to avoid sticking.

7. Serve with Rosemary Thyme and Lemon Sauce

Sauce:

Heat oil and butter in medium pan. Add garlic and shallot. Sauté 3 minutes. Add rosemary and thyme. Sauté for another 2-3 minutes on low-medium.

Add white wine if using and turn heat up to medium high until it boils. Lower to simmer. Season with salt and pepper. Add fresh lemon juice and allow to simmer until sauce slightly thickens. Add to gnocchi and mix. Serve with fresh chopped basil, roasted pine nuts and lemon zest. Top with freshly grated Parmesan if using!