I invented this recipe this evening on a whim, because gnocchi sounded amazing. I am extremely proud of how it turned out, though it did take me a few tries to get it right. Be patient with this one, as its more about the technique than parts list, but in the end, you’ll be rewarded with:
Shop it:
5 sweet potatoes, or ~5 cups cooked sweet potatoes*
~3 cups flour
1 egg
1/2 cup Parmesan cheese, plus garnish
3 tablespoons fresh sage
1 teaspoon nutmeg
Make it:
Preheat your oven to 425 deg F, poke fork holes in your sweet potatoes, and roast for about 50 minutes. No oil or seasoning necessary.
Once baked and cooled, harvest 5 cups from the sweet potatoes.
Bring salted water to a boil in your favorite pasta pot.
Using a ricer or hand mixer, rice or very lightly beat the potatoes. Add in the egg, cheese, nutmeg, 1 teaspoon of salt, a heavy grind of pepper, and 1 tablespoon of the sage.
Gently fold in 2 cups of the flour. Grab a small spoonful and test in the boiling water; if it falls apart, add in another 1/2 cup of flour and test again. If it stays together and floats to the top, proceed.**
Heavily flour a work surface. Form out dough into a 1/2″ thick shape on the board, like you are rolling out cookie dough.
Flour top of gnocchi. Cut with a pizza cutter into 1/2″ squares, flouring in between each pass.***
Boil gnocchi in 4 batches for 2-3 minutes, or until they float. Remove and set aside one cooked.
Once all gnocchi is boiled, heat cast iron skillet on high for 2 minutes.
Add in a bit of butter or olive oil to the pan. Fry the gnocchi in two batches for 3-4 minutes, or until browned on both sides, topping with the fresh sage.
Serve immediately, garnished with sage and Parmesan cheese.
*If you go frozen, roast it for ~20 minutes in a 425 deg oven to dry it out. ** Due to variability in sweet potatoes, its hard to predict the exact amount of flour needed. Test in the water to ensure success. Too much flour will make tough gnocchi. ***The dough will be sticky. That’s okay. The bench flour will be your friend.
Jim Cooks Food Good (JCFG) is a site dedicated to healthy comfort food recipes and family favorite meals. All rights reserved. All information for entertainment purposes only. All likeness to any other recipe is completely accidental, and all requests to modify any recipe should be sent to jim@jimcooksfoodgood.com. No information on this site is intended to cure/treat/diagnose any disease. Healthy Recipes, Healthy Comfort Food, Healthy Comfort Recipes, Comfort food, Healthy recipes
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