lovely in soup, tossed with brown butter and sage, or with your favorite pasta sauce.
Variation: Nut-Free Gnocchi. Follow the method above, but omit the cashews, increase the amount of mashed or riced cooked sweet potato to 2 cups, and use ¾ to 1 cup cassava flour, starting with ¾ cup and adding up to ¼ cup more as needed to create a workable dough.
Chef’s Tip: You can add these gnocchi to any of the broths from Paleo Soups and Stews; Roasted Vegetable Broth and Chicken Broth are a couple of my favorites.
Find it online: https://www.zenbelly.com/sweet-potato-gnocchi/