(Extra) Sweet Potato Gnocchi


These were delicious and not that hard. Peeling the sweet potatoes after they have sat overnight in the fridge and then hand ricing them was a bit of a challenge. But OH SO DELICIOUS were the results! What was even better were the eager diners I had that eveningPA230525. There is the guest of honor, my nephew Atticus, playing with some toy eggs we got him. He is the sweetest little man. He also has a nice appetite for pasta just like his Auntie.

(recipe adapted from the late great Gourmet magazine and my Grandma)

1.5 lbs of sweet potato
1 egg
into a bowl mix:
2 cups of flour
salt and pepper
1/2 tsp of freshly ground nutmeg

Bake sweet potatoes in a 450 degree oven 45 minutes to 1 hour.
Cool, peel and then rice them.
On a clean cutting board, make a mound out of the potatoes, make a well in the center and drop egg in. Mix it into the potatoes, add the flour mixture and knead into a dough.
You may need to add flour to make it easier to work with at this point.

Cut your dough into 4-5 sections and roll each one into a half inch rope. Using a knife or dough cutter, make 1 inch pieces, and dust them with flour as you go.

I keep mine without fork tines on them, like my grandmother always made them, but if you want a sauce to cling to your gnocchi, Gourmet says to: “Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side.”

Now you can freeze or go ahead and
boil your gnocchi. In a large pot of boiling, very well salted water add the gnocchi in batches. When they rise to the top, lift them out with a slotted spoon.
I made a brown butter and sage sauce by cooking a few tablespoons of butter until brown and added sage until fragrant. I then seared my gnocchi in the sauce pan and finished with grated grana padano.


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