“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.”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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!).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: