Thursday, February 17, 2011

Sweet Potato Gnocchi

Sweet Potato Gnocchi
Sweet Potato Gnocchi
Makes about 50 pieces
Cooking time: about 30 minutes
Print Recipe

6 small sweet potatoes, baked and allowed to come to room temperature (yield should be about 3 cups flesh)
1 egg, slightly beaten
1 1/2-2 cups flour
pinch of salt

Gnocchi is all about technique, and the key is to add as little flour as possible.

First, separate the sweet potato flesh from the skin by scooping it out (should yield about 3 cups). Mash it in a large bowl. Add the egg and mix well. Then, begin adding flour 1/4 cup at a time until the dough starts to come together.

To form the gnocchi, take about 1/6 of the dough and add it to a well floured surface. Turn it around to coat it completely in flour and then start slowly rolling it into a long snake. Work carefully and try to get as even a thickness as possible (about the width of your thumb). Once you have a rope of gnocchi, chop it into 1/2 inch sections.

To cook the gnocchi, add them to a pot of boiling water. When they begin to float, they're done. Enjoy!

Source for Ingredients
organic sweet potatoes and all purpose flour from Trader Joe's

organic eggs from West Hollywood Farmers Market

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