Sweet Potato Gnocchi
Servings: 2 servings
- 1 pound (450 grams) sweet potatoes Note: you need 10.5 oz/300 g of sweet potato flesh after microwaving the sweet potatoes. To get that, you should microwave about 1 pound/450 g of raw sweet potatoes.
- 1 cup (150 grams) all-purpose flour add more if needed, a little at a time.
- ½ teaspoon (½ teaspoon) salt
- Prick 1 pound sweet potatoes with a fork and microwave them for 7 to 10 minutes until tender. Cut them in half, scoop out the flesh, add it to a bowl, and mash with a fork.
- Add 1 cup all-purpose flour and ½ teaspoon salt and mix with a spoon first, then with your hands, to combine.Transfer to lightly floured worktop and knead for a short minute until you have compact, soft, and slightly moist dough (not wet and sticky).
- Cut dough into 4 pieces, roll out into long ropes, then cut into small pillow-shaped gnocchi (about 1/2 inch or 1 cm in size).You can cook the gnocchi without further shaping, or you can roll them with your thumb on a gnocchi board or on the back of a fork to make ridges (see video).
- Cook the gnocchi in a large pot with plenty of salted boiling water for 1 to 2 minutes, or until they float to the surface.Remove them from the water with a spider or slotted spoon and add them to your favorite sauce.We recommend a simple marinara sauce topped with a grating of parmesan, a dollop of burrata cheese, a drizzle of olive oil, and chopped pistachios (substitute dried oregano for pistachios).
TIPS
- You need 300 grams/10.5 ounces of microwaved sweet potato flesh, without the skin. To get that start from 1 pound/16 ounces/450 grams of raw sweet potatoes.
- If you don't have a microwave, bake the sweet potatoes whole in the oven at 400°C or 200°C for 50 minutes, or until soft. Avoid boiling them.
- Depending on the water content of your sweet potatoes you might need more flour. Add a little at a time as you knead.
- Don't over-knead the dough. Over-kneading will develop the gluten in the flour, making the sweet potato gnocchi too chewy.
- Uncooked gnocchi: 3 days in the refrigerator, 3 months in the freezer. Freeze gnocchi on a tray in single layer before transferring to a bag. Cook from frozen until they float.
- Cooked gnocchi: store in an airtight container in the fridge for 2 days. Reheat in the microwave.
