Recipe

Ginger Sweet Potato Gnocci Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 1 month ago Gnocchi are great because they're relatively difficult to mess up, allow the addition of flavoring ingredients, and can be made well in advance and frozen instead of cooking immediately. Prep:30m Cook:120m Servings:3	Mystic_rive
	sweet potato heaven

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Ingredients

Gnocchi:

Sweet Potatoes

Flour

ginger

1 egg

sauce:

1 medium onion

3 cloves of garlic

1 pint heavy cream

1/4 cup butter

3-4 Tablespoons flour

Directions

Start by cutting your sweet potatoes in half lengthwise. You're looking for mostly-same-size pieces so they cook evenly.

Oil up a cookie sheet, oil the taters, and put them cut-side down on the sheet.

Put them in a 350 degree oven for 20-40 minutes.

They should be fork-smooshy, which is beyond fork tender.

At that level of doneness, the skin of the sweet potato will generally just slough off as single piece.

mash them well. and make sure there are no fibrous bits.

Making the gnocchi.

You want about a 1:1 ratio sweet potato and flour.

Mash together until it's mostly incorporated.

Then add one egg.

You may need to add another egg, but don't do so immediately. It's surprising how little you really need.

Now would be a good time to add ginger as well, then mix thoroughly.

Use of hands is strongly recommended for this.

Gnocchi dough is something you need to get a feel for and hand-mixing is the easiest way to do so.

You want the dough to end up fairly soft and slightly sticky.

I used a microplane to grind a thumb-sized chunk of ginger into a fine paste, then mixed it in by hand.

Once you are happy with the dough, cut it into four pieces and throw down some bench flour.

Use those old play-doh skills to make a long, thinnish snake of dough.

Slice the snake into small pieces. Each of these will be a gnocchi, so shoot for similar sizes.

Pick up a piece of dough and roll it around in your hands until it's round to oblong. Then place a fork on the gnocchi and roll the fork over it, leaving an impression of the tines.

Repeat until you have a pan full of raw gnocchi.

Drop the gnocchi into a pot of boiling water, a few at a time.use slottted sppoon to removel them a few seconds after they start to float.

SAUCE

Slice an onion in your preferred manner.

Put into a large saute pan, salt, and sweat very slowly.

Thinly slice three cloves of garlic.

Once the onions have browned nicely, add the garlic.

Cook until the garlic browns nicely.

Start a roux with the butter and flour.

Just melt the butter, whisk in the flour until smooth, and let brown slightly.

In a separate saucepan, heat the cream.

Stir frequently.