Monday, April 14

MAKE IT: Sweet Potato Gnocchi

Gnocchi has to be one of my favorite food of all time. I could eat an entire batch by myself. One of my newest loves is using sweet potatoes instead of white to make the gnocchi. It adds a little extra dimension and flare to an already wonderful dish.

I will admit to a great short cut to making these recently. I start with a bag of frozen potatoes. It cuts down on the time needed for boiling, peeling, cleaning. But 100% from scratch is just as easy, just make sure you account for the extra time.

This will serve 4 (or me)
Full time: 1 hour (includes potato cook time approximate and rest time)
You will need:

1 bag of frozen potatoes (or 4 cups)
2 large eggs, beaten
1 cup flour
1/2 tbsp salt

Let us begin:

First follow the directions on the potato bag to cook them.

Once cooked open bag and put in a bowl, you want to mash but only to take out lumps so try not to over mash.

Spread mashed potatoes out on a flour dusted cutting board and let sit for 10 minutes

Carefully pour egg and flour over potato

Using your hands gently fold the egg into the potato. It will be a little sticky at first but then it will blend nicely

Knead very quickly to create a light and soft dough.

Cut dough into workable pieces approx 3-4" in size

Roll dough into a long rope that is roughly 1/2" thick

Cut into pieces 3/4" long

Using the back of a fork, roll piece to create texture and rounded shape

Lay out on a flour dusted board of wax paper

Let them sit put for a minimum 20 minutes before cooking. If desired you can now put them in a flour dusted container and cook in a day, just store in refrigerator.

Get a pot of water boiling and put in the salt

Cooking in batches of 2-3 dozen each. Cook gnocchi by dropping them gently into pot. They will rise when cooked

Count to 15 once they rise them gently retrive them with a slotted spoon

Place in a bowl with sauce or butter and continue process until all gnocchi are cooked

Serve and cheers!