Prep 25 mins
Cook 15 mins
This is an adaptation of the gnocchi recipe from my textbook--The Professional Chef. More flour will be needed as sweet potatoes are more fibrous than regular potatoes.
- 3 lbs sweet potatoes, peeled & diced
- 1 ounce butter
- 3 eggs
- salt & pepper, as needed
- 1 pinch ground nutmeg
- 1 lb all-purpose flour (or more)
- 2 ounces butter, for sauteing
- Boil sweet potatoes in salted water until fork tender.
- Drain, allowing the potatoes to dry (no residual moisture is wanted).
- Puree potatoes through a potato ricer or food mill while potatoes are still hot.
- Add butter, eggs, salt, pepper & nutmeg to potatoes. Mix well. Incorporate enough flour to make a stiff dough.
- On a floured surface roll out dough into dowel shapes about 1-2 inches in diameter. Cut into 2 inch pieces. Using the tines of a floured fork, texturize the pieces to form the ripples.
- Cook the gnocchi in simmering water until they float to the top. Remove from pot w/slotted spoon.
- In a separate pan, melt 2oz butter.
- Add the gnocchi and toss until coated with butter and slightly browned. Serve immediately.
- (I added 2 tablespoons of apricot preserves to form a sweet glaze over the gnocchi to enhance the sweetness of the potatoes. This is strictly optional, but I recommend it!).