Sweet Potato Gnocchi
I love this sweet potato gnocchi recipe and it is so easy to make!
Preheat the oven to 425 degrees F.
Pierce the potatoes with a fork, place on a baking sheet and bake for 45-50 minutes or until completely cooked. Remove the cooked potatoes and let them rest until they are cool enough to handle.
Once cooled, cut potatoes and scoop out the flesh and either put in a bowl to mash with a masher or put in a potato ricer and then into the bowl. Make sure it is smooth and does not have any clumps.
Add one egg, salt, pepper and nutmeg to the potatoes. Start adding your flour 1/2 cup at a time mixing with a spoon until its all incorporated. Continue doing that until you have a soft yet slightly sticky dough (anywhere between 2 1/2 cups to 3 1/2 cups). Divide the dough into six portions and roll each portion onto a well floured surface into logs about 1 inch in diameter. Use a sharp knife to cut the logs into 1 inch potato pillows.
Fill a medium saucepan with water and a healthy pinch of salt and bring to a light boil. Gently drop the gnocchi in cooking about 20 at a time for approximately 4 minutes. When they float to the top take them out with a slotted spoon and place on a clean baking sheet with a little olive oil. Continue doing this until all of the gnocchi are cooked.
Depending on how many servings you want to make immediately will depend on how much brown butter sauce to make. The nice thing about this dish is you can make as many or as little as you want and save the rest in the fridge for another day.
Heat the butter and chopped hazelnuts over medium high heat in a skillet until the butter starts to brown around the edges. Add the amount of gnocchi you want to the sauce and continue to stir for a few minutes until you see a crispy coating on the gnocchi edges. Add chopped parsley and stir for another 30 seconds. Plate immediately and serve with freshly grated parmesan cheese (optional).
INGREDIENTS
2 large red-skinned sweet potatoes
1 egg
1 tsp salt
1/2 tsp freshly ground nutmeg
1/2 tsp freshly ground black pepper
2 1/2 - 3 1/2 cups AP flour (plus more for rolling)
Freshly grated parmesan cheese to top
Brown Butter Sauce
2 tbsp butter
1 tbsp chopped hazelnuts
1 tsp freshly chopped Italian parsley
salt and pepper to taste
From my family to yours... We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!
Preheat the oven to 425 degrees F.
Pierce the potatoes with a fork, place on a baking sheet and bake for 45-50 minutes or until completely cooked. Remove the cooked potatoes and let them rest until they are cool enough to handle.
Once cooled, cut potatoes and scoop out the flesh and either put in a bowl to mash with a masher or put in a potato ricer and then into the bowl. Make sure it is smooth and does not have any clumps.
Depending on how many servings you want to make immediately will depend on how much brown butter sauce to make. The nice thing about this dish is you can make as many or as little as you want and save the rest in the fridge for another day.
Heat the butter and chopped hazelnuts over medium high heat in a skillet until the butter starts to brown around the edges. Add the amount of gnocchi you want to the sauce and continue to stir for a few minutes until you see a crispy coating on the gnocchi edges. Add chopped parsley and stir for another 30 seconds. Plate immediately and serve with freshly grated parmesan cheese (optional).
INGREDIENTS
2 large red-skinned sweet potatoes
1 egg
1 tsp salt
1/2 tsp freshly ground nutmeg
1/2 tsp freshly ground black pepper
2 1/2 - 3 1/2 cups AP flour (plus more for rolling)
Freshly grated parmesan cheese to top
Brown Butter Sauce
2 tbsp butter
1 tbsp chopped hazelnuts
1 tsp freshly chopped Italian parsley
salt and pepper to taste
From my family to yours... We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!
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