Where are my sweet potato lovers?
I go through phases with sweet potato, but it’s never about my love for them- it’s always about the price and availability. And when they are available, I can’t get enough.
(Working with sweet potatoes reminds me of our wedding and how the days leading up to it my bridal party was at my house helping me peel hundreds of them in preparation for the dinner being served at our wedding).
So I know it’s not technically sweet potato season, but for some reason, Costco has them in super large quantity right now, so I have found myself on another sweet potato kick.
Last week I was seriously craving gnocchi so I decided I would get creative and do a sweet potato version- I mean, anything that is normally made with white potatoes has to be pretty easily swapped out for sweet potatoes, right?
So I went to work with two simple ingredients: sweet potatoes and gluten free flour.
Yes, it really is that simple!
Okay, actually, if you count the salt, it’s three ingredients.
But still! Isn’t that so easy?!
I basically did a 1:1 ratio, meaning I used equal parts sweet potato and gluten free flour. I peeled and boiled my sweet potatoes because I was in a hurry, but you can also bake them and mash them that way as well.
Once they were tender, I allowed them to cool before mashing them. I can’t necessarily say it’s better this way, but I just don’t enjoy mashing blazing hot potatoes. Plus, you can’t use them until they’re cooled anyways, so I just prefer to save myself from a few burns.
Once they were cooled and mashed, I made a well in the middle of my mountain of flour and slowly incorporated the two ingredients until they were well mixed. Initially, the dough is very sticky, but as you continue to mix in the flour it becomes less sticky and more doughy. This is one scenario in which you do want your dough to be a bit more dry, so if you find it is still wet, it’s okay to break the recipe and add a bit more flour!
Once my dough was well mixed, I simply rolled it out on a well floured surface and cut it into small pieces (approximately an inch wide and maybe a bit longer). I then used a fork to give it that special gnocchi look (because I felt it was wrong not to).
Then I just dumped the gnocchi into boiling water and waited until they floated to the top before removing them and draining them well. I served mine with a nice yummy pesto, but you can enjoy them with any sauce you want!
And that was that. Sweet potato gnocchi was a success.
