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1
Put the sweet potato puree into a bowl or a mixer.
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2
I used my mixer for these.
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3
Add the salt and the egg and mix it all up.
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4
Combine the rice flour and arrowroot powder in a small bowl.
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5
Add a cup of the flour mixture at a time into the sweet potato mixture until the dough is soft but not too sticky and forms a ball.
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6
Dump your dough onto a floured surface and form it into 6 even balls.
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7
Roll each ball out into a log, just like you used to make play dough snakes.
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8
Then take a sharp knife and cut the gnocchi into little bite-sized pillows, however big you like.
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9
If you are freezing some, lay some parchment paper down on a baking tray and place the gnocchi on the tray just a little spaced out from each other.
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10
Freeze on the tray at first and then you can put them into bags to store for later.
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11
Boil a pot of water.
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12
Add your desired amount of gnocchi (frozen or not) to the boiling water and give it a little stir.
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13
Cook until the gnocchi starts to float.
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14
Drain.
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15
While the gnocchi is boiling, melt the butter in a frying pan over medium heat.
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16
Let it start bubbling and browning, but be careful not to burn it.
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17
It should brown slowly turning a caramel color.
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18
Add the drained gnocchi to the flying pan.
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19
It will start to sizzle!
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20
Keep frying and turning till they are brown and crispy on all sides.
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21
Pour onto a plate and drizzle the extra butter from the frying pan on top.
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22
Grate or sprinkle the Parmesan over it all and sprinkle with salt and pepper.
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23
Eat!
