Sunday, March 8, 2009

Sweet Potato Gnocchi

This was much easier than I expected, and it was nice to be able to split the recipe in half, preparing the sweet potatoes ahead of time and keeping them in the fridge until needed. All in all, a very light and satisfying meal. 

Sweet Potato Gnocchi (2 servings):
2 medium-sized sweet potatoes, or one large sweet potato and one medium-small red potato
1 cup flour plus additional tablespoons as needed
Olive oil
Salt and Pepper
Fresh Thyme
Red Pepper Flakes

Begin by roasting the sweet potatoes in a 350-degree oven for about an hour, until they are very tender. 

Remove the skins after the potatoes have cooled, and mash the potatoes together with the seasonings and a bit of olive oil. Add a cup of flour, mix well, and continue adding flour until the dough comes together. It will still be pretty wet, so put down a good bit of flour on your work surface and knead in additional flour until it is of a good consistency and is not too sticky.

Now you get to indulge in the Play-Doh activities of your youth by rolling out some snakes. Oh yeah. 

Make your sweet potato snakes about 1/2-inch thick, and cut them up into 1 inch sections. Take each piece, and roll it along the tines of a fork to give your gnocchi their distinctive ridges. Place your gnocchi on a piece of parchment paper while you bring a pot of water to boil and prepare your other ingredients.

Once the water is boiling, lower the temperature to medium-high and carefully place your gnocchi in the water. Let it come back up to a soft boil. In the mean time, place a frying pan over medium-high heat and add in 1-2 tablespoons olive oil. Your gnocchi is done when it floats up to the surface of the water. Remove the gnocchi accordingly, and once they are all done, put the dumplings into the frying pan and let them brown well.

I served the gnocchi with zucchini, mushrooms, and onion sauteed with garlic and white wine, and garnished with basil, thyme, and sage.

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