Gluten-Free Sweet Potato Gnocchi with Brown Butter and Parmesan

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Sweet Potato Puree (the Orange Sweet Potatoes/Yams)
• 1 teaspoon Salt
• 1 whole Egg
• 1 cup Rice Flour Or More If Needed
• 1 cup Arrowroot Powder
• 3 Tablespoons Butter
• ¼ cups Shaved Parmesan

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the sweet potato puree, egg and salt in a large bowl and mix until smooth.

2. Add the rice flour and arrowroot powder a little at a time, mixing until a soft, slightly tacky dough forms. Add more rice flour only if the dough is too sticky to handle.

3. Dust a work surface with rice flour. Divide the dough into 4 pieces, roll each into a rope about 3/4 inch (2 cm) thick, and cut into 1-inch (2.5 cm) pieces.

4. Bring a large pot of water to a boil. Add the gnocchi in batches and cook until they float, about 2 to 3 minutes. Lift out with a slotted spoon and drain.

5. Melt the butter in a large skillet over medium heat, swirling often, until it foams and turns golden brown with a nutty smell, about 3 to 4 minutes.

6. Add the drained gnocchi to the brown butter and cook for 1 to 2 minutes, turning gently, until lightly golden in spots.

7. Transfer the gnocchi to plates and top with the shaved Parmesan. Serve right away.