Sweet potato gnocchi (gluten-free)

I love gnocchi - plump little parcels of perfection. It's definitely one of my favourite meals - luckily Ryder loves it too. It's surprisingly easy to make - and is a great simple staple meal to get kids involved in. Slather in sauce, or cover in cheese - our favourite is smoked salmon, carrot and tomato passata sauce.


2 large sweet potatoes
2 eggs
1 ⅓ cups flour (I use half tapioca/half rice flour)
Salt to taste


Cut the sweet potatoes in half, cover in a wet paper towel and microwave for around 15-18mins (depending on your microwave). You can also bake them in the oven of course (I'm too impatient), just don't boil - they'll end up with too much water.
Scoop out the potato and mash with the eggs, salt and flour. Depending on the size of the potatoes, you may need more or less flour - add enough to make it a dough that holds together and isn't too dry or too wet (yes my instructions are pretty vague - but it's a fairly failsafe recipe and it always just works out for me!).
Sprinkle some flour onto your work area, and roll out into long logs (approx 3cm wide) and then cut into small pieces and set aside until you are ready to cook.
At this point get your sauce ready or whatever else you are serving with them, as they cook very fast.
Bring a large pot of water to boil, and gently lower the gnocchi into the pot using a slotted spoon. Once they rise, they are ready (only a few minutes).
Cover in sauce and serve!