How to make it

  • 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.
  • 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.
  • Once the cream is barely boiling, add the roux.
  • Heat until thickened, then add the onion/garlic mixture.
  • You now a have great garlic cream sauce.
  • Serve gnocchi with sauce.

Reviews & Comments 2

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    " It was excellent "
    andreac ate it and said...
    I just HAVE to see whether this tastes as great as it looks. beautiful high5
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    " It was excellent "
    lanacountry ate it and said...
    555555 is from me, Jm..looks great!! :)
    Was this review helpful? Yes Flag

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