Originally I wanted to make some perfectly formed gnocchi but there was a major hitch! I baked these super-moist sweet potatoes very carefully; brushing with olive oil and wrapping them in foil. When it came to mixing everything together the dough was not firm enough to form. What could have been a disaster turned into something delicious! I transvered the dough into a piping bag and cut the tip off then just squeezed it onto boiling salted water and used a pair of scissors to snip the “gnocchi” every inch or so. They were moist, flavorful, and I got to skip the time-consuming part where you from the gnocchi into logs and cut them!
Sweet potato Gnocchi
This is basically a sweet potato gnocchi hack. They're so moist I almost called them dumplings. My version has the dough squeezed straight from a piping bag into the boiling water. Easy and delicious!
- 1 lb sweet potato
- 1 tbsp thyme fresh
- ⅓ cup parmesan cheese
- ¼ tsp white pepper
- 1 cup ricotta drained
- 1 egg yolk
- 2 cups flour plus ¼ cup
For the Sauce:
- ½ cup browned butter
- pinch Salt
- 1 sprig fried sage
- pinch pepper
For the Gnocchi:
- Pierce sweet potatoes with a knife or fork a few times. Roast for about an hour at 400F degrees or microwave until fork tender, about 8-10 minutes.
Drain ricotta be squeezing in a with cheese cloth or pressing it in a sieve.
- Let them cool and remove the skins.
Chop up the fresh thyme.
Mash sweet potatoes in a bowl. Add thyme, parmesan, white pepper, ricotta, 1 egg yolk mix until smooth.
Add flour and mix until incorporated.
- Add ¼ cup more flour until a desired consistency is reached.
Transfer dough to a clean, floured surface and form into a loaf. Cut a section of the dough off and form into a long thin roll. Cut into 1 inch segments. Press onto the tines of a fork or use a gnocchi board to make the grooves.
- Bring a pot of water to boiling.
- Squeeze gnocchi over the water and cut about 2 inch pieces at a time.
- Cook in the boiling water until they float.
For the Assembly:
- In a small saucepan, heat olive oil. Drop a few sage leaves into the oil. Flip over after about 2-4 seconds. Transfer to a paper towel.
Pour on browned butter over gnocchi. Sprinkle on salt, pepper, parmesan and fried sage leaves.