Sweet Potato Gnocchi

Sweet Potato Gnocchi

For some of us the idea of leftovers is welcoming. For me half the fun of all the work and energy that goes into a special meal is enhanced by food to eat for days afterwards. Still others have families that resist and there is a constant frantic effort to re-purpose them in some interesting ways. We had turkey for Christmas with side dishes that included sweet potatoes (steamed) and Brussels sprouts. I decided to turn the sweet potatoes into gnocchi, a type of dumpling. Since I also had a turkey carcass to use I made stock from it and strained it. I added some of the Brussels sprouts and a few carrots to the stock along with the sweet potato gnocchi and leftover turkey for a wonderful soup. There are still plenty of gnocchi left. Does that make them leftovers already? I’ll brown them in butter and top with shaved Parmesan cheese later.

Sweet Potato Gnocchi

1 1/2 c. mashed cooked sweet potatoes

2 eggs

1 t. salt

1/2 t. fresh grated nutmeg

3 c. flour

Get a pot of water boiling. In mixing bowl combine the sweet potatoes with the eggs and seasonings. Add about 2 cups of the flour and stir until a soft dough forms. Continue adding flour, a little at a time, until the dough can be handled without sticking to your hands but is still soft. Take about 1/4 of the dough at a time and roll into a rope, about 15 inches long,  on a floured work surface. Cut dough into 1/2 thick pieces. Place pieces in a pot of boiling water and after a few minutes the gnocchi will float to the top. Cook them for several minutes after they have risen to the top of the pot. Remove with a slotted spoon and drain. If you aren’t going to use them right away drizzle with a little oil to prevent sticking or toss with butter. You can also run a little cold water over them instead. Repeat with the remaining dough.

Leftover turkey soup with sweet potato gnocchi

Slicing the dough

Gnocchi cooking