These sweet potato gnocchis are short of a miracle and make a wonderful side dish or can be enjoyed as the main course. These gnocchi are sweet (thanks to the sweet potato), chewy and delicious. These gnocchis will add beauty, flavor and fun to your entertaining adventures.
1 3/4cupsBob's Red Mill 1:1 Gluten Free Flourplus extra for dusting surface
4tbspbutterdivided (or use butter alternative or oil)
Pinch of saltto taste
Pinch of cinnamonto taste
Stab sweet potatoes with a knife or fork along the top. Wrap potatoes in a large paper towel and microwave them all together on high for 5-6 minutes until soft. Allow potatoes 5 minutes to cool before handling. Scrape out the flesh of the potatoes and place flesh into a big bowl. Discard the skins. Using your masher, mash the potato flesh until smooth.
Add pumpkin and egg to the potato mixture and mix well, then add flour and salt and continue to mix. I find it easier to use my hands (with gloves) to mix everything together. Once dough is ready, form it into a large ball.
Divide the dough ball into four sections. On a lightly floured surface, roll each section into a long snake, then use a knife to cut the dough into about 25 pieces each.
Optional: Roll each dough piece along the backside of your fork to create grooves in the gnocchi. See blog post for details on how to do this.
Bring a large pot of water to a boil, then add half of the gnocchi to cook. Gnocchi need only about 1 minute to cook. Once they float to the top, remove them from the water with a slotted spoon. Set aside and cook the other half of the gnocchi, working in batches to avoid overcrowding the dumplings.
Heat a large pan with 2 tbsp of butter, then add half the gnocchi and cook for 1-2 minutes on each side until the gnocchi slightly browns. Season with salt and cinnamon. Repeat with 2 more tbsp of butter, cook and season second batch. Serve immediately.
This recipes makes about 100 pieces of gnocchi. When you divide the gnocchi into four sections, you'll be able to get about 25 pieces out of each section.Too Dry: If dough is to too dry, add 1 tablespoon of water at a time until the right consistency is achieved. You want the dough slightly sticky.Too Sticky: If the dough is too sticky, add a bit more flour to the dough and mix well until desired consistency is achieved. Freeze Instructions: To freeze, cut dough into gnocchi shapes, spacing it out on a large baking sheet. Flash freezing the gnocchi for 1 hour on your baking sheet, then combine all the pieces in a zip top bag until you're ready to cook them.Leftovers: Leftover, cooked gnocchi can be stored in a sealed container for several days. Reheat in microwave or in a pan with a little cooking spray or oil.Seasonings: The gnocchi tastes good as is (cooked in the butter and lightly sprinkled with salt and cinnamon). You can, however, season it however you like and adjust seasonings to your preferences.Dairy-Free: To make the recipe dairy-free, use oil or dairy-free butter. Pumpkin: Puree butternut squash can be used in lieu of canned pumpkin puree. Do not use canned pumpkin pie. Look for canned pumpkin puree. There is a difference.