This was actually my first attempt at gnocchi and I was seriously shocked as to how easy to it was to make. That feeling was quickly followed by one of stupidity, as I asked myself why I have been buying packet gnocchi for so many years. But anyway, self deprecation aside, it really is easy and it tastes soooo much better than the packet gnocchi. It is much lighter and softer – pillows of little orangey goodness. And along with the benefits of fluffy little gnocchi pillows, is the fact that you can flavour them with whatever you want (well within reason). I added a little cinnamon, which is a perennial sweet potato friend. This added a depth to gnocchi that you can’t achieve with the sauce alone.
I do admit, it is quite time consuming baking the sweet potatoes (maybe this can be my excuse re packet gnocchi), however all you need to do is throw them in the oven, as there is no preparation required. Once you have mashed the potato, then its time to add the flour – add only a bit at a time as this is not an exact measurement and will be slightly different each time. The plan is to add flour until the dough stops being sticky and comes together nicely in a ball. Do not add any more flour after this time unless you are after stodgy gnocchi and not delicate little pillows.
What you need:
Potato masher or ricer
Large saucepan with boiling water
500g sweet potato
2-2.5 cups flour
1 teaspoon cinnamon
Pinch of salt
Large handful of enoki mushrooms
Large handful of sage
What to do:
- Roast the sweet potatoes in a moderate oven until tender. The time taken will depend on the size of the sweet potatoes. You want a knife to pierce them with little resistance. (HINT: buy small sweet potatoes).
- Peel and mash the sweet potato.
- Add cinnamon and salt.
- Slowly add the flour and combine until a dough forms.
- Using a floured surface, form/roll the dough into an inch wide log.
- Cut the dough to gnocchi sized pieces.
- Put gnocchi in boiling water until they rise to the top. This will only take a few minutes.
- Meanwhile,add butter to the frypan with sage and enoki, fry for a few minutes until the butter starts to go golden brown.
- Add gnocchi and squeeze in the lemon juice.
- Season with a little S&P