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Sweet Potato Gnocchi Recipe

Sweet Potato Gnocchi Recipe
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Cooking Time : 1 minutes
Serving : 10
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Prepare the ingredients before making Sweet Potato Gnocchi in your home. Then, follow these steps below to serve Sweet Potato Gnocchi for your family or friends.

Ingredients: Sweet Potato Gnocchi

  • 4 lb russet (4 to 5) and 2 baked sweet potatoes
  • 1 egg
  • 3 cup all purpose flour
  • 1 tsp nutmeg
  • 1/2 tsp salt (optional)

How to Make Sweet Potato Gnocchi

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Sweet Potato Gnocchi in your home by yourself.

    Step 1
  • Bring water to a boil and add whole unpeeled russet potatoes. Cooking time will vary depending on size of potatoes. (approximately 20 minutes)
  • Step 2
  • Meanwhile, reheat the sweet potatoes.(Slice in half if whole to release as much moisture as possible). Peel and mash the sweet potatoes.
  • Step 3
  • Drain russet potatoes. Remove skins and mash well.
  • Step 4
  • Mix all the mashed potatoes.
  • Step 5
  • Allow to cool, then sift flour over.
  • Step 6
  • Make a well in the center deep enough to hold the egg. Whisk egg.
  • Step 7
  • Add the egg, salt and nutmeg, if desired.
  • Step 8
  • Using the fork, continue to mix. Use your hands and kneed just until incorporated as too much kneading will make the gnocchi heavy.
  • Step 9
  • Cover with plastic wrap.
  • Step 10
  • Cut off a section at a time and roll into a rope.
  • Step 11
  • Then cut off squares.
  • Step 12
  • Using the back of a cheese grater or fork tines, press and roll.
  • Step 13
  • Some additional flour may be necessary depending on the moister still left in the sweet potato, but try to use as little as possible- just enough to form the shape and toss on kitchen towel.
  • Step 14
  • Boil in salted water until the gnocchi float to the top! (2 to 3 minutes) and serve with your favorite sauce.
  • Step 15
  • Adding sauce: Pour some sauce int he serving bowl.
  • Step 16
  • Add gnocchi as float to top.
  • Step 17
  • Repeat, adding sauce as you add gnocchi.
  • Step 18
  • Serve with tomato sauce and freshly grated cheese and basil, or simple with olive oil and parmesan cheese
  • Step 19
  • Freezing for later use: Remove from towel and place on tray in freezer (about 3 hours). Remove from tray and store. Use within 4 to 6 weeks. *Italian variation: 1 kilo potatoes, 300 grams flour, one egg yolk. potatoes are put through a potato ricer before combining with flour.
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