Directions
- Preheat the oven to 400º F (200º C).
- Wash and dry the sweet potato. Prick it with a fork and bake for 40 minutes, or until soft.
- When soft, remove the potato from the oven and let it cool. Peel off the skin and mash it with a fork until smooth.
- Add the flours, egg, cumin, salt, and nutritional yeast to the mashed potato in a bowl. Mix until combined.
- Transfer the dough to a floured cutting board and knead it until smooth and no longer sticky, adding more flour if necessary.
- Divide the dough into portions. Roll each portion into a long rope, about 1 inch (2.5 cm) thick. Use a knife to cut the rope into small rectangles. Leave them as is or roll each rectangle along the back of a fork to create a pattern. Repeat until all the dough is shaped.
- Bring a large pot of water to a boil. Cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Drain well.
- Heat olive oil and fresh rosemary sprigs in a skillet. Add the cooked gnocchi and sauté for a few minutes until lightly browned.
- Serve warm with Parmesan cheese and fresh rosemary. Enjoy!
