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Oh how I love these sweet little potato dumplings. Gnocchi isn’t terribly difficult to make, it just takes some time. A little olive oil (or butter!) and some herbs finishes them off nicely.

Working with the dough can get a little sticky; just keep your hands floured and everything will be okay. To be honest, I lost track of the amount of flour used. Using 3 cups of cooked and mashed sweet potato, I started with 1 1/2 cups of flour plus an egg. A hearty dash of cinnamon, nutmeg, salt and pepper. I continued to add handfuls of flour until the dough remained sticky yet workable. You’ll feel it.

Take handfuls of dough and roll out onto floured surface in the shape of a long skinny log – about a 1/2 inch thick. Cut into small bite size pieces. You could get fancy with it and use the back of a fork to gently roll on each gnocchi to produce that slatted look. I was short on time (and was getting pretty hungry) so I forwent this step.

Next, gently boil your gnocchi. In small batches, add them to a pot of slow boiling water; they’re done once they float to the top. Add a little oil to prevent them from sticking to the bottom. Using a slotted spoon, remove the gnocchi and set aside until all are finished.

Lastly, I like to quickly pan sear the little guys after boiling to firm them up a little…

Top with some freshly torn basil and pair with some veg for a nice meal. It’s a fun and tasty way to add some beta carotene into the traditional gnocchi…

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