Sweet Potato Gnocchi
- 2 large sweet potatoes, unpeeled and scrubbed
- Extra Virgin Olive Oil
- Kosher Salt
- 1 Cup “00” Flour
- Salt & Pepper to taste
- Preheat oven to 350º. Rub potatoes in oil and place on a baking sheet. Season with salt and bake for 1 hour or until super tender. Take the skins off – they should peel off easily. Mash potatoes either with a ricer or in a mixer. Once potato mash is room temp, transfer them to a large mixing bowl. Add egg yolks and stir until combined. Sprinkle 1/2 C flour over top and knead until mixed through. Turn dough onto smooth, lightly flour dusted surface and knead until no longer tacky. Spending on size of potatoes, you may need to add a little extra flour.
Divide dough into quarters and roll each quarter into a 1/2” rope. Cut into 1” pieces. Invert a fork so that the tines point down. Start at the tines near the handle, roll gnocchi firmly but gently down the tines, creating the classic ridges. Place individual gnocchi’s on a floured baking sheet. If making the gnocchi in advance, place the gnocchi in a single layer in an airtight container. If more than one layer is needed, place a lightly floured piece of parchment paper between layers. Refrigerate until ready to cook.
To cook the gnocchi, bring salted water to a roiling boil. Gently lower the gnocchi in batches and cook until they float to the top, about 2-3 minutes. Transfer to an oiled baking sheet and cover with plastic wrap. Repeat until all are done. Recommended toppings: Chilean Arbequina Extra Virgin Olive Oil with freshly grated Parmigiano Reggiano and flaked salt; Pummarola sauce with fresh chopped basil and freshly grated Parmigiano; or Elk Ragu