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Sweet Potato Gnocchi : An Italian reciepe

tulio gnocchi

Sweet potato gnocchi


2-2 ½ lb. Sweet Potatoes
2 oz. Fresh Grated Parmesan
1/8 tsp.    Nutmeg
1     Egg, beaten
2 c. All-purpose flour

Boil sweet potatoes with skin on, for approximately 1 hour or until soft. Drain the potatoes well and push through a food ricer. Add beaten egg, Parmesan, nutmeg, and seasoning. Incorporate these ingredients until just mixed. Slowly fold sifted flour into mixture. This is imperative in preventing clumps and keeping gnocchi light. After about ½ of the flour is added, start to feel the mixture for wetness and resistance when pushing in. Keep adding flour until dough is slightly wet, but still is coming away from bowl. Allow to rest 10 minutes.

Lightly dust table, then cut about 1/8 of the dough away and roll into a cylinder shape (about ½” wide), and cut into 1” pieces.

Refrigerate dough for two hours. To cook, drop gnocchi in boiling water for approximately 2 minutes or until they rise to the top. Cook an additional 30 seconds. Drain well. Heat butter in pan until it foams. Place gnocchi in pan; brown them on each side. Season with cracked black pepper and salt. Place on tray and finish with mascarpone.

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