Gnocchi are basically little pillowy potato pasta squares. You can make them with regular potatoes or sweet potatoes, as I did for this recipe. Sweet potatoes have more nutritional value than regular potatoes, and whenever I can substitute something that packs a nutritional punch, I do.
I sometimes make gnocchi with leftover mashed potatoes!
For two servings, you will need:
1 large sweet potato
2/3 cups flour
1 tablespoon of butter
1 tablespoon milk
1 teaspoon salt
1 tablespoon agave nectar (or brown sugar) – omit the sugar if using regular potatoes.
Prick the sweet potato with a fork in a few spots, wrap in a paper towel and microwave to doneness. Cut the potato in half and scoop the flesh out with a spoon.
Mash the flesh with a fork, then add all of the remaining ingredients, mash together some more, then knead with hands to reach a doughy consistency.
Dust the surface of your countertop (as well as your hands) with some flour, and grabbing handful of the dough at a time, roll into long strips. Press a fork along the length of the strip to give it little grooves.
Dust a sharp knife in some flour and cut the strip into roughly half-inch pieces. Lay them out on some wax paper until it’s time to cook the gnocchi. They will look something like this.
Cook the gnocchi in salted boiling water just as you would pasta. They are done when they float to the surface. I recommend to drain the immediately – the longer they sit in the hot water, the mushier they will get – it’s the potato making itself known!!
I served my gnocchi with a very simple butter, garlic and tarragon sauce, as a side to some easy chicken spiedini (recipe to follow), along with sautéed haricots verts. And if your gnocchi do not come out perfectly shaped or pretty, they will still be delicious and comforting!! 🙂
P.S. I noticed that the wonderful mood lighting in our house does nothing for the quality of my photographs!! Will need to do something about that…