Sweet Potato Gnocchi
Ingredients:
- 2 medium sweet potatoes, roasted and mashed
- 1 cup sweet potato flour
- 1 teaspoon fine sea salt
Equipments:
Nutrition:
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Pierce 2 medium sweet potatoes a few times with a fork and roast at 400°F (200°C) until very tender all the way through, about 45 minutes. Scoop out the flesh and mash until completely smooth with no lumps. Let cool until just warm, then combine with the sweet potato flour and salt, kneading gently just until a soft, slightly tacky dough comes together — don't overwork it.
Instructions:
- Turn the dough onto a lightly floured surface. Divide into 4 pieces and roll each into a long rope about 3/4 inch thick.
- Cut each rope into bite-sized pieces (about 3/4 inch long). Roll each piece along the back of a fork if you'd like ridges, or leave them plain.
- Bring a large pot of salted water to a boil. Drop the gnocchi in gently and cook until they float to the surface, then let them cook about 30 seconds more before removing with a slotted spoon.
- Serve immediately with your sauce of choice, or pan-fry the boiled gnocchi in a little butter or oil for a crisp exterior.
Sweet potato flour absorbs moisture differently than wheat flour, so add it gradually — you want a soft dough that's just barely tacky, not wet. If it's too sticky to shape, work in a little more flour a tablespoon at a time. Roasting the sweet potatoes (rather than boiling) keeps them drier, which makes for a firmer dough.
Sweet Potato Gnocchi
Ingredients:
- 2 medium sweet potatoes, roasted and mashed
- 1 cup sweet potato flour
- 1 teaspoon fine sea salt
Equipments:
Features:
Prep:
Pierce 2 medium sweet potatoes a few times with a fork and roast at 400°F (200°C) until very tender all the way through, about 45 minutes. Scoop out the flesh and mash until completely smooth with no lumps. Let cool until just warm, then combine with the sweet potato flour and salt, kneading gently just until a soft, slightly tacky dough comes together — don't overwork it.
Instructions:
- Turn the dough onto a lightly floured surface. Divide into 4 pieces and roll each into a long rope about 3/4 inch thick.
- Cut each rope into bite-sized pieces (about 3/4 inch long). Roll each piece along the back of a fork if you'd like ridges, or leave them plain.
- Bring a large pot of salted water to a boil. Drop the gnocchi in gently and cook until they float to the surface, then let them cook about 30 seconds more before removing with a slotted spoon.
- Serve immediately with your sauce of choice, or pan-fry the boiled gnocchi in a little butter or oil for a crisp exterior.
