I made gnocchi! Sweet Potato Gnocchi! And it turned out delicious, soft and pillowy, even though it’s glutenfree and eggless. One more item ticked off my bucket list!!
Gnocchi has been on my mind for a long long while, yet this recipe came about quite accidentally. Last week I somehow managed to overcook my sweet potatoes while roasting them. Since I just can’t waste food, one look at the sorry veggies got me mashing them and mixing them in the flour in no time!
As I was in the full experimental mood, I decided to go with buckwheat flour and leave out the egg, though they were kept handy on standby mode.
The dough for this Sweet Potato Gnocchi came together fairly quickly and pretty well. I did need to add some extra flour for binding it….my sweet potatoes were quite wet! A bit of freshly grated parmesan cheese, a spoonful of turmeric ( more for colour), a pinch of nutmeg and some salt was all that went in. Easy and simple.
Gnocchi simply put, is an Italian dumpling, traditionally made with potatoes, flour and egg. A lot of the recipes use cheese too, especially Ricotta. Soft and plump, these babies cook up in no time. Once cooked, you can plonk them straight into any sauce of your choice.
Be it a light TomatoSauce or any meaty sauce. They are wonderful tossed simply with browned butter and sage too. The ridges on the gnocchi ( made with tines of a fork) help in making the sauce adhere to the surface. I went with a really easy and quick white wine sauce. Needless to say, this Sweet Potato Gnocchi dish was a winner at home! And I can’t wait to make more meals with this gnocchi!
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1.5cupsBuckwheat flourYou can use AP flour or go 50-50 Ap flour & Buckwheat. You may need more flour
3Sweet Potatoes, scrubbed clean and skin on
1/4tspNutmeg, freshly grated
2tbspParmesan cheese, freshly grated
White Wine Sauce
2TbspExtra virgin Olive oil
2-3clovesGarlic, finely minced
1.5tspAP flour or arrowroot flour
1/3-1/2cup White wine
Salt & Pepper to taste
Fresh herbs and nuts for topping
Sweet Potato Gnocchi
Preheat your oven to 200C. Prick the sweet potatoes all over with a fork, wrap them in foil and bake for about 35-40 minutes, until cooked through and soft.
Let the sweet potatoes cool. Then scoop the flesh out and mash well. Combine with the flour, turmeric, salt and nutmeg.
Use a fork to pull all the ingredients together. Once you have a scraggy, moistened dough, use your hands to gently knead it. Don't overwork the dough. You may need to add more flour if your dough is too sticky.
Once the dough is easy to handle, form it into a disc. Cut into quarters.
Roll each portion into a long rope. Cut into small bite sized pieces. This is your gnocchi.
You can roll it over the tines of a fork to get ridges. Your gnocchi is ready to cook.
Bring a large pot of water to boil. Add salt to it. Drop your gnocchi, when it comes up to the surface, its ready. Remove with a slotted spoon , drain and mix into any sauce of your choice. ( see NOTE) Serve immediately. Enjoy!
White Wine Sauce
In a saucepan, heat the butter and olive oil. Add the finely minced garlic. Cook for 30 seconds. Add the flour, whisk well for 1 minute. Add the white wine. Let it come to a gentle boil, keep whisking it to prevent any lumps from forming.
Add salt and pepper to taste. Add some of the starchy gnocchi cooking liquid to loosen the sauce a bit. Add the gnocchi, cook for a couple minutes and toss with some fresh herbs. Sprinkle some nuts on top and serve immediately.
You can freeze the gnocchi at this point for later use. Toss lightly with olive oil, spread them out evenly on a tray and freeze. Once frozen, transfer to a freezer safe container.