Gnocchi Experiment

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.

Cream Sauce

2 Tbs butter

1/2 Tbs minced garlic

1/2 c heavy cream

1/2 c grated Romano cheese

1/4 c grated Parmesan cheese

1/2 tsp pepper

Melt butter in small sauce pan and add garlic. Saute for 3 minutes, then slowly add cream stirring continuously. Add cheeses and pepper and stir until melted.

You can also sautéed in a little butter and mixed in crumbled blue cheese (or something else). Quite tasty!

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.