Sweet Potato Gnocchi

"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."
 
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Ready In:
40mins
Ingredients:
7
Serves:
10
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ingredients

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directions

  • Boil sweet potatoes in salted water until fork tender.
  • Drain, allowing the potatoes to dry (no residual moisture is wanted).
  • Puree potatoes through a potato ricer or food mill while potatoes are still hot.
  • Add butter, eggs, salt, pepper & nutmeg to potatoes. Mix well. Incorporate enough flour to make a stiff dough.
  • 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.
  • Cook the gnocchi in simmering water until they float to the top. Remove from pot w/slotted spoon.
  • In a separate pan, melt 2oz butter.
  • Add the gnocchi and toss until coated with butter and slightly browned. Serve immediately.
  • (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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RECIPE SUBMITTED BY

I work in the accounting department for a local credit union. I discovered this website by chance really and am addicted to it!! I tell all my friends to go to this website to get new recipes. I love trying new stuff and don't know how I got along without recipezaar for so long! Update: i am currently attending culinary school to further my education about food!! my goals are to work in product developement, test chickens and of course to have my own show on food network.
 
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