Sweet Potato Gnocchi
Be Creative... A work in progress!
| Sweet potatoes | ~2 pounds |
| Bake, Halve, Scoop, Rice and Cool | |
| Flour (Bob's Red mill 1 to 1 gf flour works too) | 1 1⁄2 — 2+ cups Difficult to say. |
| Depends on how wet potatoes are; start w/1 cup and add ½ cup more at a time. ( I also added a Tbl.+ of coconut flour Since I used gf flour. ) | |
| Salt | ~1 short tsp. salt |
| Eggs | 2 eggs |
| Herbs & Grated Cheese | Thyme, oregano, etc. — to taste! Either mixed in or on top. |
| Top w/grated Parmesan or Manchego Cheese! |
Bake potatoes till fork tender. Cut in half, scoop potato from skin. Let cool a little and then pass through a ricer in a circle… ( WILL INSERT PHOTO).
Once completely cool, make a “well” and Add two eggs, salt into the well.
Add a cup + flour to the riced potatoes.
Beat eggs, salt w/fork and gradually incorporate the riced potatoes and flour into the liquid.
Once combined, I use a chef’s scrapper to continue working the dough; it will be pretty sticky/wet … continue to add a little more flour (1÷4 cup at a time) But, be careful to not add too much and make too heavy.
Two ways to form gnocchi: #1 Take a small amount (size of thumb?) and gently rolling it in some flour on table. Making each gnocchi separately, OR… #2 Take a little more and gently roll into a short “snake” in a little flour; then, cut into short pieces. #2 seemed to work pretty well.
After cutting in small pieces, scrape cut pieces onto a cookie tray lined w/parchment paper. (The parchment paper makes it easy to lift and add small batches of gnocchi to the pot of salted boiling water.) Give a quick stir, place lid partially on pot to bring the water back to a boil. As the gnocchi float to the top lift them out and add to serving dish with a couple pieces of butter. Gently stir to coat w/butter and the continue to do another batch.
ENJOY!
I hope to follow up w/photos to show & tell. Definitely, “A work in progress”! Will continue to fine tune. Happy Cooking!