Sweet Potato Gnocchi
The pictures look good, but what in the world is sweet potato gnocchi? Better yet, what the heck is gnocchi in general?
I’d never heard the word until now. Well, if I had, I didn’t remember. I’m uncomfortable thinking about foods I can’t pronounce correctly.. so in case you’re wondering, it’s pronounced kind of like “nah-key.”
I feel better knowing how to say it properly, so let’s take a look at what it is!
What is Gnocchi?
Apparently, gnocchi are little, baby dumplings! They’re usually doughy and served with sauce. (Sound familiar?)
People can make gnocchi with different bases, most consisting of flour. They can also be made with potatoes, which is why we’re here now!
I’ve grown tired of a lot of dumplings, so sweet potato gnocchi sounds like a good variation!
What We Need for Sweet Potato Gnocchi:
- 1 large sweet potato, peeled
- 1/2 cup flour (with a little extra sprinkled over your rolling/cutting board)
- 1/2 cup butter
- steamer (rice cooker, in my case)
- pot for boil
- food processor/potato masher
- sauteeing skillet
I don’t have a food processor. I do have a potato masher. We have to puree our sweet potatoes for gnocchi. I will make due with steaming my peeled and cubed sweet potatoes in my rice cooker until they’re tender.
I will then mash them in a large bowl until they’re about the consistency of baby food. This will be my sweet potato puree.
Preparing the Sweet Potato Gnocchi:
- Combine your flour with your puree.
- Knead the puree and flour for a few minutes with your hands.
- Bring a medium or large pot with water to a boil.
- Coat your hands and/or the rolling area with a little more flour.
- Roll the dough into the shape of a crescent roll pop-open tube.
- The flour should help prevent it, but the dough may be sticky. Try to avoid using too much flour and cancelling out the delicious, natural taste the gnocchi will produce.
- Cut the dough into small pieces to ensure thorough cooking. If you know what gnocchi typically look like and wish to replicate them, make indentions at this time.
- The water should be boiling by now, so toss your gnocchi into it now.
- In a skillet, melt some butter and sprinkle some pepper in it.
- The boiling gnocchi are done when they float to the top of the pot.
- Pull them out and strain them.
- Toss the strained gnocchi in the butter sauce long enough to become slightly crip on the outside.
Let the finished product cool for a few minutes before enjoying! Also, feel free to season them however you’d like. I just wanted mine to be nice and simple.