Sweet Potato Gnocchi
Sara Siebrecht Total Time: 2 hours Servings: 4 1. Preheat the oven to 400°F. Wash the sweet potatoes and prick with a fork all around, 8-12 times. Wrap sweet potatoes in aluminum foil and place in the oven. Place a baking sheet on the rack below in case the sweet potato juices spill out of the foil. Bake for about an hour, until very tender and a fork meets no resistance. 2. In a large bowl, scoop and mash the insides of the baked sweet potatoes until they are mostly smooth. Add egg, salt, and about 1 cup of flour. Mix with a wooden spoon until no flour remains. Add up to 1 ¼ cups more flour until mixture forms a ball without being wet and shaggy. 3. On a clean counter or large cutting board, scatter a pinch of flour and turn out sweet potato dough. With a bench scraper or chef’s knife, divide the dough into 8 portions and set 7 portions aside. Roll the remaining portion into a snake, about 18 inches long and ¾ inches in diameter. Sprinkle with more flour if sections of the dough stick to the counter. 4. With the bench scraper, cut off ½- to ¾-inch sections of dough, yielding about 24 pieces. To make it easier, divide the long snake of dough into quarters, then those quarters into thirds, then thirds
2 medium sweet potatoes 1 egg ½ teaspoon salt 2 ¼ cups all-purpose flour plus more for sprinkling Olive oil or butter for frying Fresh sage or basil
Equipment: Medium mixing bowl Bench scraper Gnocchi board or fork Medium saucepan Medium skillet
photo by: Karen Vandervort 14
