Little pillows of comfort food. Gnocchi is everything I love about pasta and dumplings in one. These ones are a touch sweeter than other gnocchi, and I think are best complimented by salty and savory flavors.
This is a longer recipe to complete, especially if you take the time to put ridges on each gnocchi. I would plan to make these on a free afternoon, when you would enjoy a more detailed project.
Purple Sweet Potato Gnocchi
Makes a lot of gnocchi.
2.5 lbs Purple Sweet Potato
1.5 Cups All Purpose Flour
1 Egg, Beaten
1 Tablespoon Salt
- Boil potatoes with skin on for 45 minutes, or until cooked through.
- Being very careful, peel skin off hot potatoes. If they’re cooked properly the skin should slide off with little resistance. I like to use a bowl of cold water to do this in, so I don’t burn my fingers.
- Using the larger holes on a cheese grater, grate hot potatoes into a tidy pile on to a clean work surface. (If you have a potato ricer, that may be used instead of a grater.)
- Evenly sprinkle flour and salt over grated potato, then top with egg.
- Knead dough as briefly(3-5 minutes) as you can to form an elastic and smooth dough. Sprinkle flour when necessary to prevent sticking, but try to use as little as possible.
- Divide dough ball into eight portions.
- Roll each portion into a 12 inch rope.
- Cut 1 inch portions from each rope to form gnocchi.
- If you like, use a gnocchi board or fork to make ridges on each gnocchi.
To cook the gnocchi, put them into boiling water. When they’re cooked through they will float to the top, 2-4 minutes.
To freeze: Spread out evenly on floured baking sheet and freeze. Once frozen, transfer to freezer safe container or bag, and cook using same method as above.
Serve with your preference of sauce, and additions.