Gluten-Free Sweet Potato Gnocchi with Brown Butter and Parmesan

• 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
• 1/4 cups Shaved Parmesan

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

salt, egg, flour, arrowroot powder, butter

Taken from tastykitchen.com/recipes/main-courses/gluten-free-sweet-potato-gnocchi-with-brown-butter-and-parmesan/ (may not work)