Sweet Potato Gnocchi

SUBMITTED BY: ELA33INE PHOTO BY: Susotchka

"A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes."

PREP TIME	30 Min
COOK TIME	35 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 (8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour

READ REVIEWS (32)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

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REVIEWS

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Reviewed on Jul. 27, 2006 by Rachel D

A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like toothpaste. Then slice off bits with a sharp knife to make appropriate-sized dumplings. You can squeeze them right into the pot of boiling water!

27 users found this review helpful

Reviewed on Jan. 9, 2006 by LIGHT10

I gave this recipe 3-stars before, because my attempt came out very soggy and not very appetising. However, I have since played with the recipe a bit, getting a better idea of "soft dough" (it should stick to your hands, but stick to itself more...if that makes sense) and now I LOVE this recipe. Worth the effort - filling, tasty, and great with blue cheese or alfredo sauce.

14 users found this review helpful

Reviewed on Mar. 26, 2006 by MARIEEB

I never made gnocchi before, and I'm not a "practiced cook". This came out spectacular. Like someone else said- its got to stick to itself more than your hands. I added flour to this until it was "rollable". I tossed it with a little virgin olive oil and salt and it was great. I think next time I'll try adding some additional flavoring to it, maybe cinnamon, brown sugar, etc. I think anything you'd add to a sweet potato recipe would work well with this recipe. Thanks so much for providing it!!

12 users found this review helpful

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