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:
This gnocchi recipe takes time but it is rather simple to make and the sweetness of the sweet potato is a great taste.