Sweet Potato Gnocchi

This recipe was featured in my newsletter dated May 16, 2007.

Sweet Potato Gnocchi
by Chip Desormeaux

The first thing to understand about making gnocchi (or any pasta) is that the measurements are only approximate. This is because of the varying moisture content of your ingredients and the air around you. You will have to use some judgment to get it just right. I've included a step in this recipe that will help you determine if you got it right before you make all of your gnocchi. This recipe has been adapted from my traditional gnocchi recipe that calls for russet potatoes which have far less moisture than sweet potatoes.

For a nice pairing, see my Pork Scaloppini with Marsala Wine Sauce recipe.

1½# sweet potatoes (~3 med. size)
3+ c. flour
1½ tsp. salt
1/8 tsp. nutmeg (scant)
3 tbs. melted butter or EVOO
4 tbs. flour (as needed)

Preheat oven to 400°. Scrub and prick the potatoes. Bake for about 45 minutes or microwave for 5. You'll know they're done when they start to leak a little sugar and are easily pierced with a fork. While the potatoes are still hot, split them lengthwise and scoop out the pulp. Process in a bowl mixer on high until nicely whipped.

Combine the potatoes with the 2 c. flour (to begin with), salt, and nutmeg. Blend with your mixer on a low setting until combined. Add more flour (maybe up to 4 cups) until the dough comes together into a ball. Then turn out onto a work surface and knead until smooth and blended. Bring about 3-4 inches of well salted water to a boil in a large pot.

Have the melted butter ready. Roll out 2 tbs. of the dough into a cylinder ¾ inch wide. Cut it into pieces ¾" long. Roll each piece against the tines of a fork while pressing a small dent on the opposite side with your finger.

Drop these sample gnocchi into the simmering water and cook until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they turn out slimy and soft, knead into the dough another 3 tbs. of the flour. Then test again.

When the dough is right, roll it into several ropes ¾ inch wide, cut ropes into ¾" pieces, and form the pieces as gnocchi. Drop ¼ to ½ of the gnocchi into the pot and simmer, spoon or skimmer to a wide bowl. Drizzle some of the melted butter over the gnocchi. Toss to coat.

Can be made ahead and frozen from the rolled out stage.

Makes about 80 pieces. About 8-12 pieces per serving.

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Sweet Potato Gnocchi Recipe