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