• Torah Chef

Sweet Potato Gnocchi (GF)

Ok, this will be my 3rd time trying to upload this recipe, so sorry for the delays! Technical issues cleared all the data and images on this one, twice. Lesson Learned. Now let’s talk Gnocchi. This is one of my favorite pastas (or dumpling) and this version is a bit healthier with the addition of sweet potato, and comes out beautifully gluten free. Pictured here with some fresh vegetables and a walnut herb pesto (I’ll put the pesto recipe below this one) Sweet Potato Gnocchi 1 large sweet potato (8 oz finished puree) 2 c All purpose Flour (or 1:1 Gluten free baking flour, I used Bob’s Red Mill Brand) 2 eggs 1 tsp salt ½ tsp nutmeg 1 clove garlic, crushed Steam or roast the sweet potato until soft all the way through. Peel and run through a food mill, ricer, food processor, or blender until smooth. In the end you’ll need about a cup, or 8 oz. Let cool

On a flat surface pile the flour and make a well in the center. Add eggs, sweet potato, garlic, salt, and nutmeg. Work the wet ingredients in slowly with your hand until most of the flour is incorporated. It should look like a shaggy dough at this point. Continue to knead for about 5 minutes. This will help the elasticity (gluten development on the wheat flour) and hydration of the dough. It should resemble a firm play-doh. Roll into a ball and wrap in plastic, set aside for 30 minutes.


Now let's roll and shape this. I use a bench scraper and a fork for my tools of choice. Cut about a 1” sanction of the dough and roll into about a ¾” cylinder. Cut into 1” “barrels. This is a rustic dish, so pinpoint accuracy is not super important, so long as it's not sloppy.




Using a fork and light pressure, indent the tines into each “barrel” while pulling towards you, this will give you the (somewhat) classic Gnocchi shape. Place on a lined sheet pan in a single layer. You may freeze and bag if you want to store for later. Cook in boiling salted water for 3-4 minutes in batches. I like to sear in oil or butter in a hot pan to develop a chewy and crispy crust on my gnocchi before adding other ingredients or sauces. Herb Walnut Pesto 1 c Olive oil ¼ C walnuts ¼ cup parmigiano reggiano cheese (GOOD parm) ¾ c fresh herbs (I used parsley, oregano, thyme and rosemary) 3 cloves garlic Juice of ½ lemon Salt to taste Puree all ingredients into a smooth paste

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