I am posting
about this with the knowledge that I need to figure out the recipe a little bit
more, at least for the sweet potato. The regular potato gnocchi came out pretty
well!
Regular
Gnocchi
3 medium Idaho
potatoes
1 egg
~2 c
all-purpose flour
¼ c grated
parmesan cheese
Salt and
pepper
Sweet Potato
Gnocchi
2
medium-large sweet potatoes
1 egg
~2c
all-purpose flour
½ c grated
parmesan cheese
¼ tsp grated
nutmeg
Salt and
pepper
Preparation
that follows is the same for both the recipes, the problem with the sweet
potato recipe is that the dough was still pretty sticky. Sweet potatoes are
naturally ‘wetter’ and just may require more flour. I added more cheese for
this reason, but I’ll update once I try making them again. Too much flour will
make them heavy and chewy.
Peel and cut
potatoes, place in a large pot and boil potatoes until tender. Drain and allow
to cool.
Mash potatoes with egg. Mix salt, pepper, nutmeg, cheese and flour together in a separate bowl. Slowly begin to mix in flour mixture until all incorporated then knead dough for 5-10 minutes.
Roll out
small bits of the dough into long rope-like pieces about ½ inch in diameter.
Cut 1 inch sections of dough. If desired, gently press the back of a fork into
the 1 inch pieces then reshape into nuggets.
To cook:
place into salted boiling water for about 5 minutes. Note: sweet potato gnocchi
were taking longer to cook (probably the added flour) so if you make the two
kinds together, I do not advise cooking them together. Drain and serve with
sauce.
Here I made
them with a Parmesan-Romano cream sauce.
To freeze:
lay gnocchi in one layer on parchment paper and a cooking sheet and place in
freezer. Allow to become completely frozen before placing in Ziploc or
Tupperware, if you are too eager they will stick together…
Happy
eating.
Koober Jr.
