Sweet Potato Gnocchi

• 1 pound sweet potatoes
• 1 1/4 cups all purpose flour, unbleached
• 1/4 cup chickpea flour
• 1/2 teaspoon salt
• 1 pinch nutmeg, ground
• 1/2 cup slivered almonds, soaked overnight in water
• 1 tablespoon extra virgin olive oil, or Earth Balance margarine
• 1/2 cup onion, diced
• 2 tablespoons sage, fresh, chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup vegan creamer, or other milk
• 1/4 teaspoon salt
• freshly ground black pepper
• olive oil

1. Preheat the oven to 400F.
2. Roast the sweet potatoes until they are very soft, about 30 minutes, and let them cool to room temperature.
3. Bring a large pot of salted water to a boil for cooking the gnocchi.
4. Reduce the heat just a little so the water is not at full boil.
5. In a food processor, puree the sweet potato until very smooth, then scrape it onto a lightly floured counter.
6. Add the flours, salt and nutmeg.
7. Mix it together with your hands.
8. When all the ingredients are well incorporated, the dough should be soft but not so sticky that you cant handle it.
9. Pinch off a small blob and roll it in flour.
10. Drop it into the simmering water and wait for it to bob to the surface.
11. When it floats, cook it for 30 seconds, and then fish it out with a slotted spoon and drop it into a colander to cool slightly.
12. Test the gnocco.
13. If it fell apart in the pot or is falling apart or melting after it has cooked, knead more flour into the remaining dough.
14. You want to add the smallest amount of flour possible to get gnocchi that stays together.
15. Too much flour makes them tough.
16. Keep testing a gnocco as you add flour.
17. When you have it right, divide the dough into 4 portions and roll each out into a snake 3/4-inch thick, using plenty of flour on the counter.
18. Use a bench knife or metal spatula to cut the snakes into 3/4-inch bits.
19. If desired, shape each gnocco across the back of the tines of a fork to make traditional grooves.
20. Flour a baking sheet/tray and move the gnocchi to it as they are done, leaving room between the pieces.
21. Let them sit to dry for up to 1 hour, or cover tightly and refrigerate for up to 1 day.

potatoes, flour, chickpea flour, salt, nutmeg, slivered almonds, extra virgin olive oil, onion, sage, garlic, white wine, vegan creamer, salt, freshly ground black pepper, olive oil

Taken from www.foodrepublic.com/recipes/sweet-potato-gnocchi-recipe/ (may not work)