|Sweet Potato Gnocchi|
Cooking time: about 30 minutes
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.
Source for Ingredients
organic sweet potatoes and all purpose flour from Trader Joe's
organic eggs from West Hollywood Farmers Market