Sweet Potato Gnocchi

Sweet Potato Gnocchi

2 large sweet potatoes
2 large russet baking potatoes

Pierce these guys all over with a fork and bake in the oven at 450 degrees for 45 minutes to an hour. When they're finished, cool them slightly, peel them, mash them, then let them cool completely.

1 egg
1 tsp salt
1/2 tsp black pepper
1/3 cup parmesan cheese
3 1/2 cups All purpose flour (I used bread flour and it worked really well)

Combine the egg and salt and pepper. Make a well in the center of the mound of mashed potatoes. (You can do this directly on a counter top, btw - it's loads of fun!) Pour the egg mixture into the center of the well and knead into the potatoes. Next knead in the cheese. Finally begin by kneading in 1 1/2 cups flour. Once this flour is incorporated add more flour until the dough comes together in a smooth but slightly sticky ball (I used all but about 1/2 cup).

Divide the dough into 6 equal portions. Roll one portion out into a rope about 1/2 inch thick and cut until 1/2 inch cubes, like so:



Roll the cubes into a ball and place on a floured baking sheet. Repeat with remaining dough.

Once all of the dough has been turned into similarly-sized balls, take each ball and roll down the back of a floured fork to make indentations. According to a recipe I found on Epicurious, if you angle the fork at 45 degrees and stable it with one hand, then apply downward pressure with your thumb it will work every time. I did this, and I have to say it made indenting the gnocchi fairly easy.


Though many of you complain that while they're small, you meet an army of gnocchi

Once you get to this stage you can freeze the gnocchi, all in a single layer, then place in plastic bags and save for another time. There's no need to unfreeze before using.

To Cook the Gnocchi
Bring a large pot of salted water to boil on the stove. Drop the gnocchi in but don't over crowd them. It shouldn't take longer than 3-5 minutes for them to float to the top indicating that they are done.

Sage Brown Butter Sauce
This sauce couldn't be easier.

For one serving of gnocchi:
1 tbsp butter
1 tbsp chopped fresh sage
salt and pepper
1/4 cup parmesan cheese.

In a saute pan heat the butter over medium heat until it's no longer foamy. Add the sage and cook until the sage is crisp and the milk solids in the butter have begun to brown - hence brown butter. Toss in some cooked and drained gnocchi, salt, pepper and parmesan cheese. Let everything heat through and allow the cheese to just start melting. Serve. Enjoy. Die happy.