Sweet Potato Gnocchi

• Preheat the oven to 425 degrees. Place the washed sweet potatoes on a lined baking sheet and poke with holes. Place in the oven to bake for approx. 45 minutes or until soft.
• Once the sweet potato has cooked, remove the potato from the skin and place in a bowl. Mash the sweet potato with a fork or a masher. Place in the fridge to cool completely.
• Remove from the fridge and add the egg, cassava flour, salt, and collagen. Mix until well combined. If the dough is still sticky, you can add a little bit more of the cassava flour.
• Make 6 equal sized balls with the dough. On a cutting board, roll each one to resemble a snake. Slice the snake at 1 inches each to make bite sized gnocchi. Make an indent with a fork on each bite.
• Next, in a large pot, fill with water and bring to a soft boil. Place the gnocchi in the water. I like to do this in three batches so they are not over crowded. Boil each batch for a couple of minutes until the gnocchi begins to rise to the top of the pot. Using a slotted spoon, scoop out the boiled gnocchi and place it in a heated pan with a small amount of oil. Lightly crispy the gnocchi for approximately a few minutes on each side.

Cream Sauce

• In a medium saucepan on medium heat, combine the coconut milk, nutritional yeast, lemon juice, salt, pepper, and ginseng.
• Slowly simmer the sauce for 10 minutes until it thickens and is well combined.
• Lastly, add in the crumbled cooked bacon and fresh parsley.
• Pour the sauce over the gnocchi and add toppings of choice.

  Toppings: Salt, pepper, chili flakes, fresh thyme and parsley, crumbled bacon