Gnocchi is one of my favorite pastas of all time and probably because it is really a potato dumpling more than a pasta. I can recall the first time I ever had Gnocchi and it was in Little Italy in New York and I ordered it more because of what it was served with than the idea of the gnocchi. It was served with a simple basil pesto and toasted pine nuts and red pepper chili flakes. It was spicy and sweet. It was light and airy. It was the perfect dish and so much so that over 30 years later I still remember the meal but couldn’t tell you the exact restaurant that I had it at.
Last night I decided I wanted to make sweet potato bow tie pasta and as I was making it a happy accident occurred. The pasta wasn’t really holding together well and I’m not sure why but as I was discarding scraps I rolled them into a ball in my palms and it hit me that these could be made into gnocchi. I started to then roll the bow tie pasta into a ball and form them into a gnocchi shape and dropped them into the boiling water. Lo and behold I had gnocchi that was the perfect accompaniment to the ragu I made with sun-dried tomatoes, kalamata olives, red onion, baby Portobello mushrooms and LOTS OF GARLIC.
Fortunately, for you, I remembered everything I did to create this gnocchi recipe and wanted to share it with you because to not share this would be criminal. I know that I am trying to write a cookbook but seriously this is a recipe that I had to share and would love it if you would share your experiences with me on any of the social media platforms that I am on:
Sweet Potato Gnocchi Recipe
By August 10, 2013Published:
- Yield: 12-15 Gnocchi (1 Servings)
- Prep: 10 mins
- Cook: 60 mins
- Ready In: 1 hr 10 mins
An easy way to enjoy sweet potatoes and gnocchi, even for those that are not restaurant chefs. Add this gnocchi to your favorite homemade red gravy or a simple ragu.
- Peel and chop the sweet potato then place into a pot of boiling water. Cook the sweet potatoes until they soften up (~20-30 minutes)
- Remove the sweet potatoes with a slotted spoon and turn off the heat.
- In a bowl mash the sweet potatoes and then put into the refrigerator until it cools enough to be handled )~5-10 minutes)
- Once the sweet potatoes have cooled off add in the flour and make a well. Crack the eggs into the well and scramble then while pulling in the flour and sweet potatoes.
- Once the ingredients are combined well they should hold together without being too tacky.
- Refrigerate the sweet potato for another 5-10 minutes to allow the sweet potato to hold well to the flour.
- After it has cooled in the refrigerator, cut the ball into three equal sections and then roll between your palms until a log of approximately 1/2" or smaller diameter is formed.
- With a bench scrape (or knife) cut the gnocchi into 1-2" sections. You can then roll down a fork or on a gnocchi press to form the gnocchi look.
- As you are rolling out and cutting turn the heat on the water back and bring to a boil.
- Place the gnocchi into the boiling water, but not all of it as you want it to have room to cook.
- Once they start to float remove them and toss them into a pan to crisp up or into a bowl with your homemade red gravy or ragu.
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This gnocchi recipe takes time but it is rather simple to make and the sweetness of the sweet potato is a great taste.