Sweet Potato Gnocchi.

While in Philadelphia, I went to one of my brother’s favourite restaurants for the express purpose of tasting their Sweet Potato Gnocchi. They were heavenly.

I wondered if I could re-create the recipe at home. Lo, on Sunday night, I experimented, thinking to serve the results to Eric, even if they weren’t stellar. But imagine my shocked delight when it worked!

I’ve never made gnocchi before, and so I expected to fail or have marginal results several times. But the Cooking Goddess smiled upon me, and it turns out, they’re time-consuming and a bit messy, but not that hard! I dropped the little dough pillows into the boiling water as instructed, and then-the miracle! I watched them bob merrily to the top of the pot, like little tipsy angels of sweet potato goodness! They weren’t exactly like the ones in the restaurant, but I was very happy with them, overall.

So: Coming soon chez MonkeyPants: A gnocchi party for all who wish to participate.

10 Comments to “Sweet Potato Gnocchi.”

  1. By Deb, March 22, 2006 @ 6:48 pm

    I am sooooo in!

  2. By gen, March 22, 2006 @ 6:55 pm

    One of the benefits of being part Italian is gnocchis. There are three things that I associate with my grandfather:

    1. Going to the Ravioli Store on 1st Avenue to by gnocchis.
    2. Going to the Ukranian restaurant on Main to have perogies.
    3. Halls cough drops.

    Maybe this is why you can find me eating gnocchis and perogies while sucking on Halls when I just need that comfort.

    You are my heroine for making them. Like pastry they have been one of the culinary things that I have shied away from. I’ve watched them being made but it’s the dimpling thing that always seemed to be more magic than expertise.

    Maybe it’s time to get over it. Tell me when the party is and I will be there.

  3. By Arwen, March 22, 2006 @ 8:58 pm

    AMEN!

  4. By Liz, March 23, 2006 @ 1:23 am

    Wait a minute, Gen, what’s the dimpling thing? Did you mean dumpling? Because these little guys didn’t dimple, they just leapt to the top of the pot and were lovely. Not unlike dumplings, really.

    Also, I ahve a failsafe pastry recipe if you want it.

    Gnocchi party in a few weeks, then?

  5. By gen, March 23, 2006 @ 7:22 pm

    I can only speak for my family but when you are rolling out the gnocchis you do this thing with your fingers and then there is a little dimple made into the gnocchi. I’ve also seen them where they are ridged. I think that the idea is that the crevices allow the sauce to stick more easily onto the dumpling.

  6. By Liz, March 24, 2006 @ 12:26 am

    Ah, I just made pillows. Let’s dimple them when we make them. They can hold more alfredo sauce. More alfredo? Um, I say, yes!

  7. By gen, March 24, 2006 @ 7:28 pm

    Yes, I do need your fail safe recipe for pastry, and soon, as I bribed R into making Roast Chicken Dinner last Sunday while I played a game with the promise that I would make a pie this weekend.

    This, my dears, is why vices are sooo bad.

  8. By Pam, March 29, 2006 @ 3:48 pm

    Recipe? 🙂

  9. By Liz, March 30, 2006 @ 1:16 am

    Pam, the recipe is so easy it was a miracle.

    INGREDIENTS:

    * 2 (8 ounce) sweet potatoes
    * 1 clove garlic, pressed
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground nutmeg
    * 1 egg
    * 2 (about) cups all-purpose flour

    Roast the sweet potatoes at 350 for about 30 minutes, or until they’re lovely and soft.

    Wait til they’re cool enough to handle, then peel and dice.

    Mash them, mixing in the garlic, salt, and nutmeg.

    Mix the egg into that until it’s evenly mixed.

    Mix in flour by (small) handful until it’s a stiff-ish dough. Get rough! I did, and it made no difference.

    At this point, put on a bunch of water for them to cook in.

    Parcel the dough out into handfuls and roll on a floured surface un til you get thumb-width snakes.

    Cut the snakes into 1-inch pieces. They go a bit square and pillowy, but that’s no problem. Again, I really wasn’t gentle, and there was no problem.

    *
    When the water’s boiling, drop them in, several at a time. They look like they’re going to stay on the bottom, and I did worry, but then they rose beautifully and bobbed about the pot. When they rise, scoop them out and keep them warm (I did a colander on the top of a gas stove and had no problems).

    Keep dropping and scooping until you’re done.

    • Start the Alfredo (if you have them with this) when you start dropping the gnocchi into the pot.

    Eat, and marvel at your culinary prowess. 🙂

  10. By Pam, March 31, 2006 @ 9:19 am

    Eeeee! Thanks. Link above is my noshblog gnocchi page.

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