Sweet Potato Gnocchi

Sweet Potato Gnocchi

Recipe Yields 2 Trays of Gnocchi
5-6 Steamed or Boiled Sweet Potatoes, yielding approximately 3 cups when mashed
1 Cup Whole Milk Ricotta Cheese
2 Eggs
½ Cup Parmesan Cheese
1 Tbs. Sea Salt
½ Tbs. Aleppo Pepper or Cayenne
2 Cups of Flour to start, 1 more Cup will most likely be needed, plus more for rolling
Olive Oil
3 Tbs. Butter
2 Sliced Garlic Cloves
1 Ear of Fresh Corn (optional)
½ tsp. Crushed Red Pepper Flakes

Making the Dough:
Mash the Sweet Potatoes well with a fork or put through a ricer until there are no big clumps.
Add in the Ricotta, Parmesan, Egg and Spices. Mix together with a fork. Add in the first 2 cups of Flour.
With a spoon slowly mix in the flour until fully incorporated. Add more flour ¼ cup at a time until you see a dough has formed.
The dough will be sticky but you want it to just come together. Try not to overmix the dough or it will not be the fluffy texture we are looking for! 

Rolling out the Dough:
Set aside 2 baking sheets lined with wax paper and dusted with flour. Flour your rolling/cutting surface and your hands lightly.
Take out a grapefruit sized ball of dough and start to roll it out gently into a log.
Once the log is formed, use a knife or bench scraper to cut the gnocchi into equal pieces. Place onto the baking tray.
Continue until you have rolled out all the dough. You should yield approximately 2 baking trays full of gnocchi.
Pop the trays in the freezer to chill. At this point you can fully freeze and save for later or just keep chilled until the boiling water is ready to go.

Cooking the Sweet Potato Gnocchi:
Bring a large pot of lightly salted water to a boil. In a separate pan (I used non-stick just in case) heat up a drizzle of Olive Oil.
Lower the Gnocchi into the boiling water using a slotted pasta spoon (if you just drop them in you may get splattered with boiling water so be careful!).
Cook the Gnocchi for 4-5 minutes, stirring occasionally until they are puffed and floating to the surface.
Dry the gnocchi and add to the heated pan with the Olive Oil.
This is an optional step to make the gnocchi crispier in texture if you want them more fluffy all around, skip the olive oil and go straight to the Butter sauce.
Once the gnocchi are golden browned on both sides, remove from the pan and set aside. Add Butter to the pan set on medium heat.
Add in the slices Garlic and Fresh Corn with a little sea salt. Once the butter is foamy and heated through, add in the Gnocchi and cook for a few minutes until done.
Top with freshly grated Parmesan Cheese & enjoy immediately!


Popular Posts