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!
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!
- 2 lbs sweet potatoes
- 1 tbsp thyme fresh
- ⅓ cup parmesan cheese
- ¼ tsp white pepper
- 1 egg
- 1 egg yolk
- 2 cups flour plus ¼ cup
- ½ cup browned butter
- pinch Salt
- 1 sprig fried sage
- pinch pepper
- Roast sweet potatoes for about an hour at 400 degrees F.
- Let them cool and remove the skins.
Chop up the fresh thyme.
- Mash sweet potatoes in a bowl. Add thyme, parmesan, white pepper, 1 egg, 1 egg yolk and flour.
- Mix with clean hands.
- Add ¼ cup more flour until a desired consistency is reached.
- Flour a clean surface. Add dough, then flour hands.
- Wrap in plastic, transfer to the refrigerator for about 30 min to 1 hour.
- Bring a pot of water to boiling.
- My potatoes had a lot of moisture in them, so I transferred the dough to a piping bag and snipped off the tip.
- Squeeze gnocchi over the water and cut about 2 inch pieces at a time.
- Cook in the boiling water until they float.
- 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.