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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is an adaptation of the gnocchi recipe from my textbook-The Professional Chef. More flour will be needed as sweet potatoes are more fibrous than regular potatoes. Ingredients:
3 lbs sweet potatoes, peeled & diced |
1 ounce butter |
3 eggs |
salt & pepper, as needed |
1 pinch ground nutmeg |
1 lb all-purpose flour (or more) |
2 ounces butter, for sauteing |
Directions:
1. Boil sweet potatoes in salted water until fork tender.
2. Drain, allowing the potatoes to dry (no residual moisture is wanted).
3. Puree potatoes through a potato ricer or food mill while potatoes are still hot.
4. Add butter, eggs, salt, pepper & nutmeg to potatoes. Mix well. Incorporate enough flour to make a stiff dough.
5. On a floured surface roll out dough into dowel shapes about 1-2 inches in diameter. Cut into 2 inch pieces. Using the tines of a floured fork, texturize the pieces to form the ripples.
6. Cook the gnocchi in simmering water until they float to the top. Remove from pot w/slotted spoon.
7. In a separate pan, melt 2oz butter.
8. Add the gnocchi and toss until coated with butter and slightly browned. Serve immediately.
9. (I added 2 tablespoons of apricot preserves to form a sweet glaze over the gnocchi to enhance the sweetness of the potatoes. This is strictly optional, but I recommend it!).
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