A sweeter and fragrant take on an Italian classic. These Gnocchi are easy to make with only 4 ingredients needed but aren't simple in terms of taste and texture. Pair it with some herbs and different kinds of potatoes to experiment.
Author: Duke Chops
Preheat the oven to 400 degrees F (200 degrees C).
Wrap the whole Sweet Potato (1) with aluminum foil and poke a few holes to let steam out. Bake for 60-90 minutes.
When done, unwrap the potato and set it aside to cool down completely to avoid accumulating moisture.
Combine Salt (1/2 Tbsp), All-Purpose Flour (2 1/2 cups), and Ground Cinnamon (1/2 Tbsp) in a large bowl and set aside.
In another bowl, mash the potato with a fork or use a ricer to break down the potato without producing any lumps.
Add the riced/mashed potato into the bowl containing the dry ingredients and mix with a fork to create a dough.
Pour out the dough onto a flat lightly floured surface and begin to knead gently. When the dough starts getting wet again, keep adding flour within ¼-½ cup increments. Keep kneading gently until the dough is fully combined, smooth, and not as sticky.
Roll the dough into a ball on a lightly floured surface and divide into 8 pieces. Flour your hands regularly and use them to gently roll out the pieces into a “long-cigar” shape.
Slice the rolled-out dough into ½-inch gnocchi pillows and dust with extra flour if you’re planning to cook at a later time.
To cook the fresh gnocchi, bring water to a boil and add the gnocchi. Let it boil for 2-3 minutes or until the gnocchi starts floating on water.
Makes up to 6 servings.
To store, generously dust the gnocchi with flour, place in a ziplock bag, and store in the freezer for 2-3 weeks. When cooking frozen gnocchi, do not thaw them first! Simply bring water to a boil and add the frozen gnocchi. Let it boil for 6-8 minutes or until the gnocchi starts floating on water.
Nutrition Per Serving
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