Sweet Potato Gnocchi

Gnocchi is one of those amazing Italian dishes that is really quite simple to make, but a bit time consuming.  This version of sweet potato gnocchi is well worth the effort.  It’s made easier by not shaping the gnocchi traditionally, but scooping out spoonfuls and dropping onto wax paper.  You can make the gnocchi ahead of time to the freezing stage, place them in a freezer container (after frozen individually), and freeze for later use.  This pairs well with grilled pork and fresh green peas.

Ingredients

2 medium sweet potatoes

2 eggs

2 ½ cups flour (additional may be necessary)

1 ½ t salt, divided

¼ t pepper

¼ t allspice

4 T butter

Additional salt and pepper, to taste

Parmesan cheese, for topping

Cook sweet potatoes until soft.  Let cool a little, then remove skin, place in a large bowl, and mash.  Whisk together eggs and add to potatoes until combined.

Add flour, 1 teaspoon salt, pepper, and allspice to potato mixture.  Mix until combined, adding a little more flour if dough is very sticky.  (I did not get a nice pasta type dough; mine remained quite sticky, but that’s okay.  You don’t want to add too much flour or it will be tough and taste more like flour than sweet potato.)

Line two baking sheets with wax paper.  Scoop out scant tablespoons of potato mixture and place on wax paper so they do not touch.  Place baking sheets in freezer for about 30 minutes.

Bring a large pot of water to a boil and add remaining ½ teaspoon salt.  Drop frozen gnocchi into water and cook until they float, about 5-6 minutes.

Melt butter in a large nonstick skillet over medium heat.  Transfer cooked gnocchi to skillet and sauté until lightly crisp, about 7-8 minutes.  Add additional salt and pepper to taste.  Remove from skillet to serving dish.  Sprinkle with Parmesan cheese.