Sweet Potato Gnocchi
For those who missed our last newsletter, I must start by introducing that I never follow any recipe to a "t" and always improvise and substitute with whatever ingredients I may have on hand. My dishes never taste exactly the same each time. They're always surprisingly delicious (at least they are to me) and maybe that's why I never tire of them.
Today I've chosen to share two of my favorite gems of my adventures in the kitchen.
Improvise & Enjoy!
Also known as Italian potato dumplings. This delicious pasta dish, sauce and side dish were made with 99.9% local ingredients (salt and pepper weren't local), perfect for anyone on the 100 mile diet. It's also extremely versatile, a number of different ingredients can be mixed into the dough for a variety of flavors.
2 white potatoes - peeled and cubed
2 sweet potatoes - peeled and cubed
1 tbsp of butter
3 cups of flour
Salt, pepper and/or any other spices to taste
Cook the cubed potatoes in 2 separate pots (the sweet potato cooks faster) of boiling water until they are fork tender.
Drain the potatoes using a colander. Return the potatoes to the hot pot used in the previous step or place them in a bowl. They can be mixed at this point.
In a bowl, very finely mash the potatoes with a potato ricer or hand masher.
Add salt, pepper and spices to taste.
Add the egg and butter and mix well.
Add flour, in 1/2 cup increments, and knead dough until well incorporated. The dough should be a little tacky. Add more flour if the dough is too sticky. Be careful not to add too much, the more flour the tougher the cooked gnocchi will be.
Separate the dough into workable pieces onto a lightly floured work surface. Roll the pieces into the shape of sausages and cut into 3/4"-1" pieces.
For the traditional Italian look, take each small piece and roll it over the tines of a fork, pressing slightly into the center with your thumb (I skipped this step).
Place pieces on a parchment paper lined cookie sheet and set aside.
Repeat the process until you have all of the dough cut into pieces
Cook the gnocchi in small batches in a pot of boiling salted water until they rise to the surface of the water.
Remove the gnocchi with a slotted spoon, plate and serve with your favorite sauce and side dish.
Storing Tip - Freeze for later:
The recipe above usually makes a large batch of gnocchi. Unless you're having company you'll want to store the extras uncooked. Here's the best way to do it to prevent them from sticking together:
Place parchment lined cookie sheets with gnocchi in the freezer for about 30 minutes.
Once they are frozen on the outside transfer to quart-sized freezer bags, seal and place back into the freezer. Thirty (30) per bag is a good portion for two.
Next time you want some gnocchi pull them out of the freezer and place them in small batches in boiling water.