Hi everyone! My latest and greatest attempt at making delicious food was sweet potato gnocchi. Even though my family is culturally Italian, I have never made gnocchi in my life. I always thought it was tremendously tedious and difficult. Oh, how wrong I was!
This was fairly easy- I would say a 5 with 10 being the hardest. Some of my gnocchi came out a little rubbery. It turns out they were also the larger pieces. Getting the flour:potato perfect is challenging but fun. Everything was delicious in the end!
- 1 medium to large sweet potato, peeled and chopped into 1 inch pieces
- 1-2 cups unbleached flour
- 1/8 tsp salt
- salt and pepper to taste
- 2 tbsp olive oil
- 1 large shallot, diced
- 1 cloves garlic, crushed or minced
- 1 handful fresh basil
- Fill a pot with water that is large enough fit the peeled and chopped potatoes. Bring to a boil and then add the potatoes. Cook until tender.
- Drain the potatoes and return to the pot. Mash the potatoes until there are no obvious lumps. You want an even consistency throughout the mash.
- On a cutting board, sprinkle a later of flour. Form a potato mound on top of the flour. Starting with 1 cup of flour, scape from underneath the mound and fold into itself. Add more flour as needed. Mixture should be a light crumble.
- Gently knead the dough and do not over work it. Add a sprinkle of flour if th dough remains sticky. If there is too much flour, the gnocchi will come out rubbery. The dough should be moist, not sticky.
- Cut the dough into four pieces and roll each pieces into a snake-shape log, roughly the thickness of your thumb. Cut into 3/4 inch pieces (the smaller the better). Dust with flour.
- Take a clean fork and roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Set each gnocchi aside and dust with flour if need be.
- Meanwhile, bring a pot of water to boil.
- Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. You know they are finished when they are floating at the top. Remove with a slotted spoon ten seconds or so after they’ve surfaced.
- Transfer to a large platter or bowl ready with a generous swirl of whatever sauce you’ll be serving on the gnocchi. Continue cooking in batches.
- Heat a small frying pan with olive oil. Add shallots, basil and salt, cook until shallots are slightly brown and crunchy.
- Add your favorite sauce, olive oil, and/or basil & shallot mixture to your gnocchi. Enjoy!
Makes ~40 gnocchi
Notes from the original site, The Reluctant Veggie:
- This recipe seems daunting, but it’s not. once you get the hang of it, of course.
- Don’t give up altogether if the recipe doesn’t come out right the first time. there is a fairly steap learning curve when it comes to gnocchi.
- The amount of flour used will really depend on your potatoes, the amount of moisture in your house, etc. so add it slowly. and remember: you can always add more.
- Have fun with it!