Sweet Potato Gnocchi

These tasty dumplings are easy to make and taste just wonderful. We made some in a class on dumplings the other night. In many ways I think they are easier to make than pasta. The dough is mixed and rolled into ropes, then cut into individual pieces and boiled. No rolling pins or heavy lifting required. You can add the traditional gnocchi ridges by rolling the cut pieces of dough over the back of a fork before cooking. It is optional, but does look nice.

They can be served as a side dish, with butter and salt, We added some Parmesan cheese. You can also toss them with your favorite pasta sauce.

The dough is a combination of cooked sweet potato, cooked russet potato, eggs, flour and salt. I have made them without the russets and liked them best with a little added. Other white potatoes could also be used. You can certainly add additional seasonings, if you like. Turmeric can be added for color, rather than flavor.

Sweet Potato Gnocchi

1 c. mashed, cooked sweet potatoes

½ c. mashed, cooked russet potatoes

2 eggs

1 t. salt

1 t. turmeric, optional

2 c. flour or more

Get a pot of water boiling. In mixing bowl combine the sweet potatoes with the eggs and seasonings. Add about 1½ 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 ¼ of the dough at a time and roll into a rope, about 15 inches long, on a floured work surface. Cut dough into ½ inch thick pieces. You can leave them as is, or add ridges by rolling each gnocchi over the tines of a fork. Place gnocchi in a pot of boiling water and after a few minutes the they 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.