Recipe: Sweet potato gnocchi

Sweet potato gnocchi

Ingredients:

Makes: 8 to 10 servings (about 150 pieces)

Total Time: 1 hour 10 minutes

Hands-On Time: 10 minutes

Ingredients

For the gnocchi:

1 1/2 pounds sweet potatoes (yams), halved lengthwise

1/2 pound Russet potatoes, halved lengthwise

1 tablespoon olive oil

Kosher Salt and Freshly Ground Black Pepper

1/4 cup finely grated Parmigiano-Reggiano cheese

1 egg, lightly beaten

3 tablespoons honey

2 teaspoons kosher salt

1 1/2 to 2 cups all purpose or white whole wheat flour

Instructions:

TIP

Gnocchi can be made through this step up to 1 month ahead. To store, place on a flat surface and freeze until frozen through. Transfer to an airtight container and keep frozen up to 1 month before using.

Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes.

Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and sat. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You’ve added flour when you touch the back of the dough and it is damp but not sticking to you hand.

Turn dough out onto floured surface and shape into a square. Divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don’t add too much additional flour as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Stop here or, as desired, use your thumb, roll each piece down over tines of a fork to indent.

Bring large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until tender, about 5 minutes. Using a slotted spoon or spider, transfer gnocchi to clean rimmed baking sheet.

Serve with favorite sauce (garlic Alfredo or a butter parmesan is best!)