Sweet Potato Gnocchi

I absolutely love gnocchi but I may love sweet potato gnocchi even more. So sweet and tender, and versatile!

Sweet Potato Gnocchi
2 large sweet potatoes, peeled and cubed
1 egg
salt and pepper, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 1/4 cups all-purpose (plain) flour

Roast the potatoes in a 425◦F oven until tender, then continue cooking until it starts to become caramelized. Puree until smooth.
Allow to cool slightly before mixing in the egg and spices, then gradually stir in the flour until it forms a soft dough.
Divide dough into 4 pieces, and roll each out into a long, thin rope on a lightly floured surface.
Cut into 1/2 inch pieces.
Cook the gnocchi in boiling salted water until tender.

Cooking options:
#1 Serve as is, simply boiled
#2 Pan-fry gnocchi in butter or oil until crisp and evenly browned
#3 Toss the gnocchi in melted butter or oil in a pan and place under the broiler, flipping often until crisp

Serving options:
A) Serve plain - they are delicious as is!
B) Serve with a simple garnish such as a little melted butter, grated parmesan cheese, or fresh herbs
C) Serve with a sauce - mushroom sauce, cream sauce, or pesto

Gnocchi À La Parisienne

 Gnocchi are known as a soft, Italian dumpling. Some people think of them as pasta, but they are actually classified as dumplings though often served like fresh pasta. What many people don’t know is there are actually three different types of gnocchi. There are gnocchi piemontaise, which are the most familiar potato gnocchi; gnocchi à la romaine, which use semolina flour, egg yolks, and cheese; and the special gnocchi à la parisienne, which are gnocchi made from choux paste and often finished with cheese. I have made both the potato and choux paste gnocchis, and I find the choux paste ones to be much easier and less fussy.

Gnocchi À La Parisienne

2/3 cup water

2 Tablespoons butter

2 teaspoons salt

2/3 cup all-purpose (plain) flour

2 large eggs, beaten lightly

butter

cheese

In a medium saucepan, bring the water and butter to a boil. Remove from heat and stir in the flour all at once, mixing for thirty seconds until dough forms a ball in the middle of the pan. Transfer mixture to a bowl and cool for five minutes.

Meanwhile bring a large pot of water to a boil, then salt the water.

Beat the egg into the dough, a little at a time, until smooth and glossy. Transfer to a piping bag or cookie press fitted with a large plain or star tip. Pipe lines of dough onto a lightly floured, flat surface such as a cutting board or a baking sheet. Cut into ½ - 1 inch lengths. Place gnocchi in the boiling water and cook for a few minutes until they float to the top. Remove with a slotted spoon.

If you would like to serve the gnocchi as a soft boiled pasta, cook for a few minutes longer after they float to the top until they are no longer doughy. Then drain well and toss in melted butter and shredded cheese or a light sauce of choice.

Alternately, finish your gnocchi dumplings by pan-frying them. Heat some butter in a large frying pan over medium-high heat, then sauté the dumplings until golden on all sides. Finish with some grated cheese, such as Parmesan.

I pan-fried my gnocchi and finished them with shavings of Irish porter cheese, which is why they look black, but they are not burnt. Any cheese is tasty with these neutral-flavored gnocchi.

Makes two hearty servings or four appetizer portions. Recipe may easily be increased.