Sweet Potato Gnocchi
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Got a bunch of sweet potatoes in the root cellar? Make them into gnocchi. The lower starch content of sweet potatoes help make it easier to make light fluffy gnocchi instead of tiny little bricks (yeah, its happened to me). These take a little time to get together so they are a good rainy day type meal.
Sweet Potato Gnocchi
Ingredients
- 4 large sweet potatoes (around 4-5 pounds)
- 4 medium Yukon gold potatoes (around 4 pounds)
- 3 cups all-purpose flour
- 2 tsp salt
- 3 small eggs or two large, blended
Instructions
- Preheat oven to 375° Fahrenheit. Roast both kinds of potatoes until soft, about 2 hours.
- Once potatoes have cooled enough to handle them, cut in halves and scoop out the flesh into a large bowl. Discards all the skins in the compost pile.
- Add flour and salt to the tater mixture and mix until you have a smooth mixture. Make a hole in the center of the mixture and add the blended eggs. Starting at the center where the eggs are, start mixing the potato mixture and eggs together to get a soft dough. Prepare a large plate or baking sheet with flour.
- Turn the dough out onto a floured surface. Kneed the dough ball gently until it has a spongy, barely sticky consistancy. Don't overwork the dough or it will get tough. Divide into eight equal sections and cover with clean towel.
- Take one of the eight dough balls and roll it into a long, snake like roll about 20 inches long and ½ inch thick. Cut this roll into 1 inch pieces. Take each piece and roll one side the back of a floured fork. You will have an indent from your thumb on one side and stripes from the fork on the other. Place the piece onto the baking sheet. Repeat with the remaining dough balls.
- Bring a large pot of salted water to a boil. Working in small groups, add the gnocchi to the water. Cook until the gnocchi float on top of the water. Leave them floating for a minute or two then remove with slotted spoon to a clean bowl.
Notes
Serve tossed with in some olive oil and Parmesan cheese, with pesto, with tomato sauce or whatever else strikes your fancy.