Roasted Sweet Potato Gnocchi
Gnocchi, much like pasta, pairs well with pretty much any sauce you got on hand or can whip up in minutes. The classic choices are pesto, tomato, and cream sauce. But you could simply toss them in a skillet and lightly toast with butter and some herbs and be quite satisfied. Since they’re sweet potatoes, they’re even good just by themselves, right out of the pot! For this recipe, I decided to go with a white wine sauce that I made from pan drippings, chardonnay, coconut cream, and fresh sage.
NOTES: Make sure to weigh your potatoes before you begin in order to know how much flour to start with. Getting the right consistency for the dough isn’t difficult, but you might need to add a little more flour if you have more than a pound of potatoes. The dough should be smooth, slightly elastic, and should not stick to your hands. For each 1/4 pound (4 ounces) of potatoes over 1 pound, add 1/4 cup almond flour and 2 tablespoons arrowroot flour.
The gnocchi is best when fresh, but can be made up to 2 days in advance. Refrigerate cooked gnocchi in an airtight container until ready to use. You can also prep the gnocchi a few hours in advance. Place uncooked gnocchi on a baking sheet lined with parchment paper, cover with plastic wrap and refrigerate until ready to use.
Finally, most sauces can be made in advance as well. To reheat, warm the sauce up in a skillet over medium low heat. Toss in the gnocchi and cook for several minutes more until the gnocchi is warmed through. If using a cold sauce, such as pesto, reheat the gnocchi in a skillet over medium-low heat with butter or olive oil, then toss with the sauce and serve.
- 1-1.25 lb 1-1.25 lb 1-1.25 lb Sweet Potato, Japanese variety, about 2 medium sweet potatoes
- 1.75-2 cup 1.75-2 cup 1.75-2 cup Blanched Almond Flour, (Wellbee brand, if possible)
- .5 cup .5 cup .5 cup Arrowroot Flour, plus extra for dusting
- .5 tsp .5 tsp .5 tsp ground Nutmeg
- 1 1 1 Egg, Lightly beaten
- Preheat oven to 450 degrees F.
- Prick the potatoes on each side with the tip of a knife or fork. Lightly coat them with ghee, duck fat, palm shortening, or other high-heat fat of choice. Place on a rimmed baking sheet lined with parchment paper and roast until fork tender, about 40-50 minutes.
- Combine the almond and arrowroot flours in a bowl and set aside. Lightly dust a clean work area with some extra arrowroot flour.
- Remove the potatoes from the oven and immediately, while they're still very hot, peel off the skin. Tip: Hold the potato with a clean towel in one hand to prevent burning yourself while you carefully peel the skin off with your other hand or with a paring knife.
- Immediately pass the potatoes through a potato ricer or food mill in a thin, even layer across a lightly floured work surface. Let the riced potatoes cool for about 10 minutes. Meanwhile, bring a large pot of water to a gentle boil over medium-high heat, and salt generously. Cook’s Note: If you will not be serving the gnocchi right away, prepare an ice bath in a large bowl, which will be used later to stop the cooking process of the gnocchi.
- Once the potatoes reach room temperature, drizzle the beaten egg evenly over the top of the potatoes and then sprinkle with 1 cup of almond/arrowroot flour and 1/2 teaspoon freshly grated nutmeg.
- Using a fork, or a bench scraper, gently scrape, fold, and chop the dough until it starts to come together in sticky clumps. Add remaining flour, 1/2 cup at a time and continue to work the dough with the scraper until it loses mosts of its stickiness. Once most of the flour is incorporated, begin using your hands for knead the dough until it all comes together into a smooth, non-sticky, semi-elastic ball of dough. To check, tear off a small chunk and begin to roll it into a rope. The dough should not stick to your hands and should not fall apart. Cut off a single dumpling and drop it into the pot with the boiling water. If the dough is the correct consistency, the dumpling will hold together and float to the top after a minute or so. If it comes apart at all, add a little more flour to the dough. Repeat this process until you've got the correct consistency.
- Form dough into a ball and cut into 8-10 smaller, more manageable portions.
- Roll out each portion into a rope that is 1/2-inch in diameter. Using a bench scraper, pizza cutter, or some other straight-edged tool, cut each rope into 1/2-inch or 1-inch pillows.
- Lightly grease a four-prong fork. Then place each dumpling across the tines of the fork and press down gently with the side of your thumb. Gently roll or curl the dumpling down the tines of the fork. Repeat with remaining dough. Alternatively, use a gnocchi board to make a better impression, pun intended.
- Cook gnocchi in small batches of about 15-20 dumplings. The gnocchi are done when they float to the surface and remain there for about 10 seconds, about 90 seconds total. If not serving right away, remove the gnocchi from the boiling water and plunge into an ice bath for about 1 minute to stop the cooking process. Shake off excess water and transfer to a baking sheet. Toss cooked gnocchi with a little olive oil to help prevent them from sticking together.
- Refrigerate leftover gnocchi in an airtight container for up to 3 days.
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