You can never go wrong with this little yummy potato dumpling that posses the most perfect puffy texture. In college I was most familiar with floating gnocchi in some homemade marinara sauce; delicious indeed, and very simple.It wasn't until this last summer that I was invited to a friend's house for dinner and was introduced to sweet potato gnocchi. Yum!
I incorporated some sage into this recipe and it makes for a wonderful flavor companion.
True, not many people would make gnocchi from scratch as it can be a little time consuming but I highly recommend setting the time aside to try this recipe at home. Who says you can't play with your food? It's like permission to go ahead and eat your play dough. Without the peculiar after taste...
The following recipe is dairy free but feel free to use the real deal if you prefer.
Sweet Potato Gnocchi
2 lbs sweet potato
2- 3 cups whole wheat flour
1/2 cup Follow Your Heart vegan mozzarella
3/4 cup Smart Balance dairy free butter
6 Tbsp fresh sage, chopped
2 Tbsp brown sugar
2 tsp salt
1 tsp salt
1/2 tsp nutmeg
Puncture sweet potatoes with fork and microwave for 5-6 minutes or until soft. Let cool. Scoop out of skin and mash in a large mixing bowl.
Add cheese, sugar, salt and nutmeg.
Mix in flour 1/2 cup at a time until a soft dough forms. Now here comes the fun part.
Divide your dough ball into 6 even portions. On a floured surface, roll out each ball into a long rope that measures about 20 inches. When dough "rope" is roughly 1" thick, slice into 1 inch pieces.
Using your fork, imprint the side of the gnocchi ball to leave a textured mark.
From here you can either freeze half of the gnocchi to save for later or make a large batch. Working in batches, boil for 5 minutes and transfer to plate. Place in fridge.
Melt butter on stove top for 4-5 minutes or until butter browns. Remove from heat and add sage.
Add gnocchi to butter pan and heat completely through. Serve while hot.
Yummy yummy!
