Sweet Potato Gnocchi
Materials
- sweet potato (1 large or 2 small)
- egg (1)
- ricotta (0.25 cup)
- salt
- pepper
- flour (~ 1.5 cup)
Procedure
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Use a knife to pierce the skin of the sweet potato all over. Microwave on a plate until tender and a knife pierces easily.
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When the potato is cool enough to handle (but still warm), cut in half and scrape out the orange flesh into a large bowl. Thoroughly mash the flesh in the bowl with a potato masher.
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Add ricotta, salt, and pepper. Mix thoroughly, then add one beaten egg and mix again.
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Slowly start to incorporate flour, stirring at first, then using your hands to gently fluff the mixture into a doughball. Add flour until the dough is workable.
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Portion the dough into four pieces. Using your palm, thumbs, and pads of your fingers, gently roll each portion into long snakes, then cut them into small pillows using a floured bench scraper.
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Set aside gnocchi on a floured pan to dry out, or leave them in the fridge.
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Bring a large pot of well salted water to a boil. Add a drizzle of olive oil to the pot.
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Give the water a stir, then dump in all the gnocchi at once. Keep the water moving to ensure they don't stick.
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After a about two minutes (depending on how big you cut them), the gnocchi should float to the top of the water. Fish them out about ten seconds later with a spider, and transfer them to either some warm broth or finish them in a pan with brown butter. Feel free to let the pasta water spill onto the plate, as it adds flavor.