Sweet Potato Buckwheat Gnocchi

Microwave the sweet potatoes with skin for 6 minutes or more to be fully cooked. Take them out and let them rest until they can be touched. 

Skin them and put them in a bowl

Puree the sweet potatoes and add rest of the ingredients and mix together and then use your hands to knead the dough. It is too sticky add more potato flakes and knead again through. 

Even it is still a little sticky let it rest for 60 minutes. You will notice it will come all together. 

Heat up a pot with water and add a generous amount of salt. Once boiling you take a small amount fo your dough and make a small ball and cook it for 6 min. This test gnocchi should float on the top after a few minutes. You added too much flour if they are not floating and are slimy and chewy. Add more potato or potato flakes to the dough and knead through and test again. 

Preheat oven to 400F and have a baking sheet ready.

Now cut the dough into equal parts and roll them to dough stings about 1/2 inch thick then cut them into 1 inch long pieces. Cook them for 6 minutes. Then remove them with a sieve and put them on the baking sheet. 

Put them in the oven for 5 minutes. This will remove the water. Then take the sheet out and let cool down. At this stage, you can either use them for further cooking or put them in a ziplock bag in and store them in the freezer or refrigerator (a few days). 

Heat the pan to medium heat with avocado oil 

Now add gnocchi and 2 TBS of water and cover with a lid and cook for 5 minutes

Now remove the lid stir the gnocchis and heat the medium-high for another 2 to 3 minutes and stir occasionally

Put on a paper towel to remove the excess of oil then serve immediately