followed the tips in the link, then used the basic potato gnocchi recipe in the link at the bottom of that page.http://www.finecooking.com/articles/soft-fluffy-gnocchi.aspx
Had to share - made the fluffiest gnocchi that I've ever had>>
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luisa_calif
Well-known member
I just made sweet potato gnocchi yesterday!
I use the pale yellow kind, not the orange "yam" ones. I like better than Russet. Making 8 dozen, from my wooden gnocchi board with the grooves, takes me less time than a run to the store to buy any.
I like to serve with Puttanesca sauce or my family spaghetti gravy.
I use the pale yellow kind, not the orange "yam" ones. I like better than Russet. Making 8 dozen, from my wooden gnocchi board with the grooves, takes me less time than a run to the store to buy any.
I like to serve with Puttanesca sauce or my family spaghetti gravy.
colleenmomof2
Well-known member
Hey Luisa - please share your recipe and process
We - husband, son and I - made my mom's potato dumplings (really long gnocchi) at Thanksgiving and since the last time we made them was the Christmas before my mom passed away in 2009, we had trouble with her process. I vowed to revisit the recipe - reduce the quantity, streamline the steps - but haven't had/made the time. And, I really want to use sweet potatoes instead of russets. Glad you had success! Colleen
We - husband, son and I - made my mom's potato dumplings (really long gnocchi) at Thanksgiving and since the last time we made them was the Christmas before my mom passed away in 2009, we had trouble with her process. I vowed to revisit the recipe - reduce the quantity, streamline the steps - but haven't had/made the time. And, I really want to use sweet potatoes instead of russets. Glad you had success! Colleen
colleenmomof2
Well-known member
Love the tips! Thanks for posting!
luisa_calif
Well-known member
Well practice gives experience, thus more chance of success>>
I've done this dozens of times. I do recommend the rolling on a gnocchi board, back or front of a fork or even a sushi mat !
My "recipe":
One nuked yellow sweet potato (the less sweet kind- about 10 oz)
Let cool a bit then pass through ricer (Critical ! A grater just doesn't work as well). Let dry out & cool a bit so you can use less flour. Then add an egg yolk, 1/3 cup grated Parmesan cheese (or Dry Jack-available to me here in NorCal), about 3/4 cup flour. Less is better but the mass will get sticky as it sits. Use a light hand to knead just a bit. Break off some dough and roll out on floured wooden board like a cigar-width snake. Chop into 1/2 to 3/4 inch chunks. Roll with a floured thumb on the back of your ridging device (dinner fork?). you can check the web for videos showing this. Place on a Silpat lined baking sheet. You should get around 80-90 pieces. Let dry out about half hour then you can freeze separately and bag up. To cook in portions, boil some (2-3 qts) water, add a bit of salt and gently toss in one serving of gnocchi (20-23 pieces). When they rise to the surface simmer about 60-90 seconds more. (They take about the same amount of time as frozen ones. Just chuck in the frozen gnocchi straight from the freezer !) If you boil too vigorously they will fall apart. Fish out with a slotted spoon or spider if you have one and start on the next batch. My favorite way to serve is on top of my homemade meat sauce with a generous amount of grated Parm.
I've done this dozens of times. I do recommend the rolling on a gnocchi board, back or front of a fork or even a sushi mat !
My "recipe":
One nuked yellow sweet potato (the less sweet kind- about 10 oz)
Let cool a bit then pass through ricer (Critical ! A grater just doesn't work as well). Let dry out & cool a bit so you can use less flour. Then add an egg yolk, 1/3 cup grated Parmesan cheese (or Dry Jack-available to me here in NorCal), about 3/4 cup flour. Less is better but the mass will get sticky as it sits. Use a light hand to knead just a bit. Break off some dough and roll out on floured wooden board like a cigar-width snake. Chop into 1/2 to 3/4 inch chunks. Roll with a floured thumb on the back of your ridging device (dinner fork?). you can check the web for videos showing this. Place on a Silpat lined baking sheet. You should get around 80-90 pieces. Let dry out about half hour then you can freeze separately and bag up. To cook in portions, boil some (2-3 qts) water, add a bit of salt and gently toss in one serving of gnocchi (20-23 pieces). When they rise to the surface simmer about 60-90 seconds more. (They take about the same amount of time as frozen ones. Just chuck in the frozen gnocchi straight from the freezer !) If you boil too vigorously they will fall apart. Fish out with a slotted spoon or spider if you have one and start on the next batch. My favorite way to serve is on top of my homemade meat sauce with a generous amount of grated Parm.
luisa_calif
Well-known member
Some pix
luisa_calif
Well-known member
I also like to serve them with Puttanesca Sauce
https://farm9.staticflickr.com/8677/15745455843_a6dd52b406_m.jpg
https://farm9.staticflickr.com/8677/15745455843_a6dd52b406_m.jpg
luisa_calif
Well-known member
Sorry about those double images. I've tried everywhichway to change that but>>
I think I may have to consult my Resident Expert. I do not have the same problem with Photobucket, only with Flickr
I think I may have to consult my Resident Expert. I do not have the same problem with Photobucket, only with Flickr