Sweet Potato Gnocchi (GF!)

Directions

1. Peel 2 sweet potato and dice into equal size cubes.
2. In a pot of cold water, add the sweet potato and bring to a boil.
3. When the sweet potato is soft and fork tender, drain. Return to the pot and mash or give a few pulses in the food processor. Spoon the sweet potato into a bowl and allow to cool to room temperature. Then cover and place in the fridge overnight.
4. To the day old sweet potato, add the arrowroot 1/4 cup at a time mixing thoroughly. Start mixing with your hands when dough is thick.
5. Knead in the potato starch.
6. Form into a ball and split into fourths.
7. Roll the dough into a long 3/4-1 inch thick rope. Cut rope into 1 inch segments.
8. In a pot of boiling water, cook gnocchi in a few batches for about 30sec-1 min or until they float a little. I gently add them to the water with a big spoon making sure they do not stick to each other. Be careful not to over cook as they can become too gummy.

*Sage Butter: In a sauté pan, add butter and sage. Allow butter to melt and slightly brown over a medium flame add the gnocchi and coat with sage butter.