Gnocchi! It's so good and a great change from regular old pasta. Gnocchi are little dumplings that are made with potato. I had some sweet potatoes laying around and thought it would be fun to make sweet potato gnocchi instead. It's easy to make and is stored in the freezer which makes it great for a quick dinner. Here's how to make it:
1 1/2 lb Sweet Potato
2 Eggs
3 - 3 1/2 cups Flour, plus extra for rolling the dough
2 cloves Garlic, minced
1 tsp Salt
1 Lemon, zested
Pinch crushed red
1/2 cup Parmesan cheese
Preheat the oven to 350 degrees and when it's ready bake the sweet potatoes until they are tender. It should take about an hour.
Let them cool completely. If they are really warm they can absorb a lot more flour which would make the gnocchi very dense.
Once the potatoes have cooled, place them in a bowl of a stand mixer and add 2 eggs, minced garlic, lemon zest, salt, crushed red pepper and Parmesan cheese. Stir to combine.
With the mixer on low, add the flour 1/2 cup at a time. Mix until the dough starts to form a ball. It's going to be sticky. Trust me, I made this before and added about four cups of flour to make a dough that was smooth and it was way too dense, so it needs to have some stickiness to it.
Have a sheet pan with plenty of flour ready.
On a well floured surface, scoop out the dough, sprinkle with some flour and start to form a ball. Cut it into 4 equal pieces. Roll each piece out into a log that's about a 1/2 inch thick. Using a knife or a pastry cutter, cut 1/2 inch pieces, put them on the sheet tray and toss with plenty of flour so they don't stick together.
Once you've done this with all of the dough, store the gnocchi flat in big Ziploc bags and keep in the freezer until you're ready to use it.
When you're ready to cook the gnocchi, drop them in boiling, salted water straight from the freezer. When they float to the top, they're ready. Remove and toss in your favorite sauce.
I like to toss mine in a butter sauce with lots of fresh herbs. Just melt some butter in a pan and stir in a combination of fresh herbs. Toss with the gnocchi and serve!
Preheat the oven to 350 degrees and when it's ready bake the sweet potatoes until they are tender. It should take about an hour.
Let them cool completely. If they are really warm they can absorb a lot more flour which would make the gnocchi very dense.
Once the potatoes have cooled, place them in a bowl of a stand mixer and add 2 eggs, minced garlic, lemon zest, salt, crushed red pepper and Parmesan cheese. Stir to combine.
With the mixer on low, add the flour 1/2 cup at a time. Mix until the dough starts to form a ball. It's going to be sticky. Trust me, I made this before and added about four cups of flour to make a dough that was smooth and it was way too dense, so it needs to have some stickiness to it.
Have a sheet pan with plenty of flour ready.
On a well floured surface, scoop out the dough, sprinkle with some flour and start to form a ball. Cut it into 4 equal pieces. Roll each piece out into a log that's about a 1/2 inch thick. Using a knife or a pastry cutter, cut 1/2 inch pieces, put them on the sheet tray and toss with plenty of flour so they don't stick together.
Once you've done this with all of the dough, store the gnocchi flat in big Ziploc bags and keep in the freezer until you're ready to use it.
When you're ready to cook the gnocchi, drop them in boiling, salted water straight from the freezer. When they float to the top, they're ready. Remove and toss in your favorite sauce.
I like to toss mine in a butter sauce with lots of fresh herbs. Just melt some butter in a pan and stir in a combination of fresh herbs. Toss with the gnocchi and serve!
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