Sweet Potato Gnocchi
These tasty dumplings are easy to make and taste just wonderful. 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.
Classic Gnocchi
Classic Gnocchi
When I was a kid my mother made dumplings or spaetzle. That was part of my Eastern European heritage. I was much older before I tasted gnocchi for the first time. Similar to dumplings, gnocchi are Italian in origin. Made with cooked potatoes, flour and eggs when done right, gnocchi are quite light and tender. I wish I could remember where I got this recipe. I have a hand written copy of it- but it isn’t my handwriting. This is the version I have been making forever. The original recipe calls for steaming the potatoes, but I will admit to baking them or using leftover boiled potatoes. I sometimes use red skinned or Yukon Gold, too, with nice results. All methods produced a product I was happy with. Here is the recipe I use for gnocchi. Hope you give them a try.
Slicing the dough
Cook until they float
Tossed finished gnocchi with oil or butter to prevent sticking
Classic Gnocchi
4 small russet potatoes, 22-24 oz. total, peeled, diced into 1/2-inch cubes
1 egg
2 T. whipping cream
1 1/4 t. salt
1/8 t. nutmeg
1 1/2 c. (about) flour
Steam potatoes over boiling water until tender, about 12 minutes. Place in bowl and mash or put potatoes through a ricer. Place in bowl and cool about 10 minutes. Add egg, cream, salt and nutmeg and mix well. Stir in flour and combine until slightly sticky dough forms. Add more flour a tablespoon at a time if the mixture is too moist. Turn dough onto lightly floured work surface and divide into 6 equal portions. Roll out 1 piece into a rope about 20-inches long by 3/4 inch. Cut dough into 3/4 -inch pieces and roll each piece over the tines of a fork or over a wire whisk to make grooves in them. Arrange finished gnocchi in a single layer on a floured baking sheet and repeat the process with the remaining dough. Boil the gnocchi in well-salted boiling water, about 1/3 at a time. Boil for 4-5 minutes. They will come to the surface and be tender. Check after 4 minutes. Serve with butter and Parmesan cheese or with marinara sauce. Serves 6.
