Sweet Potato Gnocchi Recipe
This vitamin-loaded spin on the classic potato noodles is surprisingly simple. The only downside is the prep time, but that can be cut down by inviting friends over for some pasta-making fun. Best thing is: these can be frozen before being boiled, so you can enjoy them throughout the week and they won’t get spoiled.
- 1 pound sweet potatoes
- 2 pounds russet potatoes
- 2 egg yolks
- Salt and pepper to taste
- ¼ cup grated parmesan cheese
- 1½ cups flour plus extra for dusting
- Olive oil
- Sauce of your choice
- Poke holes in the potatoes with a knife and soften them either in the oven (400º F for 45 to 60 minutes) or in the microwave (10 to 15 minutes), until a blade can pierce them easily.
- While still warm, peel the potatoes and pass them through a potato ricer, or grate them on a cheese grater, into a large bowl.
- Make a mound with the potato and make a crater in the center. Put eggs (yolks only!), salt, pepper, and cheese into crater. Thoroughly mix.
- Add 1½ cups flour and knead the dough for 4 to 5 minutes until it is smooth but slightly sticky.
- Dust a cutting board with flour. Divide the dough into pieces, rolling each piece into a rope the width of your pinky. Cut the rope into ½ inch pieces, lightly dusting them with flour to keep them from sticking together.
- Bring a stock pot full of water and salt to a boil (it should taste like salty soup). Lower the temperature to a simmer. Add gnocchi a handful or two at a time. Remember to keep adding water as it evaporates, otherwise it will become too salty.
- When the gnocchi begin to float, they are done! Remove them and put them on a tray or in a bowl. Drizzle with enough olive oil to prevent them from sticking together.
Just mix the gnocchi with your favorite sauce, or simply add more olive oil and parmesan cheese, and serve.