Sweet Potato “Gnocchi”

Sweet Potato “Gnocchi”

I made my classic gnocchi with potatoes and gnocchi made with beets for a birthday dinner with friends the other night. I also made gnocchi with sweet potatoes. They went well with the other gnocchi and the rest of the menu. I was using small sweet potatoes that were pretty pale once I cooked them so I added some turmeric to the dough to bring up the color a bit. That would certainly be optional. The turmeric added some flavor, but it really made the sweet potato gnocchi look great on the serving platter.

Sweet Potato Gnocchi

1 c. mashed, cooked sweet potatoes

1/2 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 1 1/2  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.

A Trio of Gnocchi