Sweet Potato Gnocchi September 07 2020, 0 Comments
2 - 4 people
2 medium Sweet Potatoes
2 cups of flour ( we used gluten free) and 1/2 cup extra
2 tsp kosher salt
- Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily. This can be done ahead of time.
- Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
- Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer or simply use a fork to get them smooth Place the potatoes right on top of the flour.
- Once all of the potato has been riced/mashed, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough. This *could* take a decent bit of extra flour if your potatoes were on the larger side.
- Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into ½ inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
- Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
- The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.
- TO COOK THE GNOCCHI:
- Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
- Toss in your favourite sauce – sage & brown butter, fennel & tomato, basil pesto, or lemon olive oil.