The heartier texture of sweet potatoes means these gnocchi can be made using all-purpose flour or, for extra fiber and nutrients, whole wheat pastry flour. The choice is yours!
This recipe makes a lot of gnocchi. Any extras can be laid on a baking sheet, frozen, and transferred to a resealable plastic bag and kept frozen for up to six months.
Prep Time: 40 minutes
Cook Time: 3 minutes
Total Time: 43 minutes
- 2 lbs. sweet potatoes
- 1 Tbsp. salt (for cooking water)
- 2 - 2 1/2 cups whole wheat pastry flour or all-purpose flour, plus more for rolling and shaping
- 1 egg
- Peel sweet potatoes and cut into large, similarly sized chunks. Put sweet potatoes pieces in a large pot and cover with water. Add salt and bring to a boil. Cook until tender. Drain thoroughly and return sweet potato chunks to the empty, hot pot. Shake them a bit to help further evaporate excess water in them.
- Mash potatoes thoroughly. The quickest way to do this is to push them through a ricer. But a large fork or potato masher work, too.
- Stir in flour 1/2 cup at a time, until a dough forms. You may or may not need the final 1/2 cup. The dough will be very soft.
- Bring a large pot of water to a boil. Drop a spoonful of the dough into the boiling water, stir, and let cook until it floats to the surface and then let it cook another 30 seconds. Use a slotted spoon to remove dumpling sample. If it held together, proceed with the recipe without adding the egg. If it fell apart, stir in the egg - at first the dough will pull apart and all may seem lost. Keep stirring: The dough will come back together. If the addition of the egg made the dough terribly wet, stir in up to another 1/2 cup flour.
- Divide dough into four even sections. Working with one at a time, dump dough onto a well floured surface and roll into a 1-inch-thick snake. Cut into 1/2-inch pieces and place on a floured baking sheet. Repeat with remaining dough.
Note: At this point you can freeze any gnocchi you don't plan to use the same day. Cook frozen gnocchi just as fresh - they will just take a bit longer to float to the top of the cooking water.
- Cook dumplings, as described for the sample above, in salted water, being careful not to crowd the pot. Work in batches and keep cooked gnocchi tossed in a bit of butter in a warm oven while you cook the remaining gnocchi. Serve with butter and Parmesan, browned butter and sage, or your favorite pasta sauce.
Makes 6 to 8 servings Sweet Potato Gnocchi.