Thursday, August 8, 2013

Sweet Potato Gnocchi



Sweet Potato Gnocchi
Originally found at All About Gluten Free Cooking and Living

1 sweet potato, rinsed and pierced with a fork
1 Tbsp brown sugar or maple syrup
1/2 tsp ground nutmeg
2-3 cups flour

Wrap the sweet potato in foil and bake in a 350F oven until done, about an hour. Allow to cool slightly, then peel and mash. Mix in brown sugar and nutmeg, then slowly incorporate flour, 1/4 cup at a time, until a dough ball forms. It will be slightly sticky, but should be able to hold some shape. Place a pot of water on medium-high heat to boil.

Place on a floured surface and roll into a snake about 1 inch wide. Cut the snake into chunks about 1/2 inch wide. If desired, you can roll the gnocchi on the tines of a fork; this will allow it to soak up more sauce.

Working in small batches, drop the gnocchi into the boiling water. Stir it a bit after dropping them in, as sometimes they can stick to the bottom of the pan. When they start to float, remove them with a slotted spoon.

Top with your favorite sauce, and enjoy while warm! If desired, you can freeze them in a single layer and reheat later with the sauce.

My Notes:
I'm not entirely sure how much flour I used. I kept adding small amounts until I got the right consistency, and it took a little bit of time. But, I had three people try it, and they all enjoyed the gnocchi itself. Perfect consistency and just a bit of sweetness. I made the sage sauce recommended at the link above, but wasn't overly impressed with it... it just needed more flavor. I think I'll try it with pesto at some future point. The recipe was easy enough that I'll probably make it again, and may not be so inclined to buy regular gnocchi at the store from now on. It's just so easy to go ahead and make it yourself!