The sweet potato gnocchi. Homemade gnocchi is a classic and will always be a favorite!
- 2 lbs. potatoes – mixed 1 lb. sweet and 1 lb. russet
- 1 egg
- 2 cups all-purpose flour
- freshly grated parmesan or romano
- cheese – for serving
- sea salt or kosher salt – to taste
- Put the potatoes in a pot of salted water. Bring to a boil over high heat and make sure to have enough water to cover them fully. When the water has reached the boiling stage, reduce to medium heat and cook until tender and a knife will pierce easily. (I cook the potatoes separately as they will reach tenderness at different times. However, you can use the same pot and just check individually.)
- Allow to cool enough until they’re ready to handle, and then peel.
- Using a ricer, pass the potatoes through and directly on to a lightly floured board, forming a mound and let it cool just a little bit more. Sprinkle 1 ¾ cups of the flour all around the potato mound. Make a well in the mound and add the egg and a bit of salt. Whisk the egg with a fork and then use your hands to incorporate the potatoes and then slowly incorporate the flour. Have a scraper nearby as this gets sticky.
- Gather up all the little bits and combine them into the dough. Add the remaining flour slowly, and knead the dough very lightly until it forms a soft ball. It should not feel sticky at this point. Cover with a bowl or kitchen towel and let it rest.
- Lightly sprinkle some flour or fine corn meal onto a few rimmed baking sheets. (When I make enough for a family gathering of 20 or more, I put them on a large cloth that is light covered with very fine corn meal like my Nonna did.)
- Flatten the dough a little and shape it into a sort of log. Cut off a 3-inch piece and gently roll into a rope with a thickness a little wider than the size of your thumb, or roughly ¾-inch.
- Cut the rope into 1-inch lengths and then roll each along the backside tines of a fork. You do this to create an indentation and this will help to hold the sauce and also look good.
- Repeat until all the dough is used, placing them on the cookies sheets until ready to cook. This might make approximately 160-170 pieces.
- Bring to a boil a large pot of salted water over high heat. Cook the gnocchi in batches, stirring softly so that they do not stick together.
- Using a skimmer, transfer them to your serving bowl which should contain a little butter and the sauce you will be using over them. Toss gently and serve.
- You will probably enjoy with a light lemon sauce. Here’s how to simply make it: Heat 3-4 tbsp. olive oil and 2 tablespoons unsalted butter in a small pan until the butter is slightly browned. Add the zest of 3 lemons with a tablespoon or two of the lemon juice. Cook and stir just until heated all the way through. Pour over the gnocchi and serve at once, passing the cheese.
- There you have it! Have a delightful meal with your sweet potato gnocchi!
I also have several gnocchi recipes in my new cookbook Basta Pasta, Ancora as well as some great desserts.
Check out my cookbook here: Basta Pasta, Ancora