Sweet Potato Gnocchi
This recipe is super fun, easy (not simple, but relatively easy), and great for a day of adventuring in the kitchen.
If you're looking for a meal that's fun to cook with friends or aim to impress your friends with your culinary prowess, this dish will do the trick.
Prepare the satsuma cream sauce and raw gnocchi a day in advance, and cook up your prepared gnocchi the following day for a fresh dish.
Yields: Approx. 4-6 servings (105 individual gnocchi)
1 lb sweet potatoes (about 4 medium sweet potatoes)
1 cup gluten free all purpose flour
1/2 tsp salt
1/8 tsp nutmeg
1 bunch asparagus
1. Preheat oven to 375. Prick sweet potatoes with a fork a few times around the outside and place them in a preheated oven for 40-50 minutes. You'll know they're done when a fork is easily inserted into the potato.
2. Remove potatoes and allow to cool. Slice in half and scrape out the meat of the potatoes. Discard the skin.
3. Process sweet potatoes in food processor until extremely smooth.
4. In a large bowl, combine sweet potato, flour, salt, and nutmeg. I like to get in there with my hands and make sure all the ingredients are well incorporated. The trick with gnocchi is making sure you have enough flour... but not too much. You want to use the least amount of flour possible. Your dough should form a nice ball that stays together without crumbling, but isn't extremely sticky.
You can test your dough by pinching off about a 3/4" ball. The cook the gnocco (singular), bring a large pot of salted water to a boil and reduce to a simmer. Drop your test gnocco into the water. It will hang out at the bottom of the pot for a bit and eventually bob to the surface. After it comes to the surface, allow it to cook for an additional 30 seconds. Remove it from the water with a slotted spoon. If it melts or won't stay together you're going to want to use some more flour. Incorporate more flour into your dough and test again.
5. Place your ball of dough on a floured surface and cut it into quarters.
6. Roll each quarter (like your making Play-dough snakes) into 3/4" diameter logs.
7. Slice each sweet potato snake into 3/4" individual gnocco, placing them on a floured baking tray as you go. Traditional gnocchi is pressed with the tines of a fork to give it a ridged surface (which also helps the pasta hold the sauce better).
8. Allow gnocchi to sit uncovered for an hour, and then ever cover them tightly and refrigerate them overnight or prepare them right away. Refrigerated they will save for a day. (You could even freeze some raw gnocchi for future use. You would need only allow them to defrost and then cook them right up.)
9. Cook the gnoccho about 12 at a time.
10. Cut asparagus into 3/4"-1" bits. Drizzle with coconut or avocado oil, salt, and pepper and roast for 6-7 minutes at 375.
11. Plate gnocchi and asparagus and drizzle with satsuma cream sauce.