Sweet Potato Gnocchi
This recipe, adapted from King Arthur Flour, is a perfect way to showcase the bounty of sweet potatoes in the fall. We also roast sweet potatoes and freeze the pulp to make these little dumpling in the winter.
Ingredients
2 medium sweet potatoes, about half a pound or 230 g
1 egg
1/2 cup 50 g grated Parmesan or Pecorino
3/4 cup (90 g) all purpose flour
4 tbsp butter, for warming
Method
- Heat oven to 350F
- Prick the sweet potatoes all over and bake until tender
- Remove from the oven and when cool enough to handle, peel away the skin and transfer the pulp to a bowl
- Add the other ingredients to make a shaggy dough
- Divide the dough into 4 pieces and then roll into long ropes about 3/4 inch in diameter
- Cut into 1 inch long pieces
- Bring a large pot of salted water to a boil
- Poach the dumplings until they float and flip, about 2 minutes
- Remove from the water and let cool on a baking sheet drizzled with olive oil
- To serve, heat the butter and a half cup of water in a sauce pan until boiling
- Add the gnocchi and warm through
- Serve with a couple more shavings of pecorino and some herbs
