Sweet Potato Gnocchi

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

Leftover turkey soup with sweet potato gnocchi

slicing the dough

Slicing the dough

Gnocchi cooking

Gnocchi cooking

 

 

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