Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Wrap the whole
Sweet Potato (1)
with aluminum foil and poke a few holes to let steam out. Bake for 60-90 minutes.
Step 3
When done, unwrap the potato and set it aside to cool down completely to avoid accumulating moisture.
Step 4
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.
Step 5
In another bowl, mash the potato with a fork or use a ricer to break down the potato without producing any lumps.
Step 6
Add the riced/mashed potato into the bowl containing the dry ingredients and mix with a fork to create a dough.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
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