Ingredients
• 2 cups of cooked sweet potatoes, peeled and pureed (~2 potatoes)
• 2 eggs
• 2 cups of gluten free all purpose flour
• ¼ tsp nutmeg
• ½ tsp salt
• Basil/parsley for garnish
Directions
• In a large bowl, add the potatoes, eggs, salt, and nutmeg
• Slowly mix in the GF flour until it is well incorporated and makes a soft dough (Note: it will not be as doughy as cookie dough or bread)
• Refrigerate dough for at least 30 min (or put in freezer for 30 min)
• Sprinkle flour onto a large sheet of parchment paper
• Roll out dough into strips on the parchment paper
• Cut into small rectangles (<1 in in length)
Cooking
• Either lightly pan fry in coconut oil or boil in water until they float to the top
• Use your favorite sauce or have plain with a bit of basil/parsley on top for garnish!
• My recommendation: sauté chicken breast, mushrooms, onions, and swiss chard with salt and pepper and put on top of gnocchi