OMG. That’s all I can say. I was so happy when I made these and they turned out well.
Back when I was 18, it was St. Patrick’s Day and we were celebrating by making traditional Irish dishes (I think my friend Ron was making a stew) and some not so traditional Irish dishes (gnocchi – but hey, it has potato). That’s me in the back, circa 1996. You do the math 😉 Anyhow, the gnocchi did not turn out well. Ever since, I have been waiting to remake gnocchi – successfully.
Making gnocchi is time consuming. And it’s not making the dough that’s the tough part, but rather the making of the gnocchi. To get those perfect little ridges, you have to press each piece onto the tines of a fork and roll them into the dumpling. 208 pieces later……you get the idea.
The sweet potatoes need about 30-40 minutes to bake, another 45 minutes to cool. Prep time for me for the gnocchi was, well about 2 hours. Granted, I wasn’t rushing and I was working alone and I made 200+ pieces of gnocchi. I’m sure that amount of time could be cut down. I started the potatoes in the morning and finished the dough and gnocchi later in the afternoon.
Expect leftovers with this recipe, or simply scale accordingly.
For this recipe, you will need:
2 lbs. sweet potatoes
1-2 T. olive oil
10 oz. ricotta cheese
1 oz. parmesan cheese (grated)
3 t. + 2 T. coarse sea salt
1 1/2 c. all purpose gluten free flour (like Glutino)
1 1/4 c. brown rice flour
3 T. ground chia seeds
Tapioca flour for dusting paper
Preheat the oven to 425 degrees F.
Measure out your ricotta cheese and set aside in a dish.
Line a baking sheet with parchment paper and drizzle 1-2 T. of olive oil onto the paper. Sprinkle with salt.
Cut the sweet potatoes in half and place face down onto the baking sheet.
Bake until tender when pierced with a fork.
Set aside and allow the sweet potato halves to cool until they are cool enough to handle with your hands.
Drain off any liquid from the ricotta cheese.
Scoop the meat of the potatoes (absolutely no skins or hard bits) into a large bowl.
Mash! Believe it or not, I did not use the food processor for this recipe. I only used a hand masher. If you have a potato ricer, even better.
Add the ricotta cheese to the mashed potatoes and blend with the masher.
Next, add the parmesan cheese…
…and mash to blend.
Mix together your dry ingredients in a small bowl – salt, flours, chia seed. Add the flour mixture to the mashed potatoes 1/2 c. at a time and mix well with the masher.
Once you can form a soft dough (and note, I used all of my flour exactly), place the ball of dough onto a well floured piece of parchment paper or wax paper. I dusted my paper with tapioca flour.
Cut your dough ball into 6 pieces. I ended up using two pieces of parchment paper…I had a lot of dough.
Roll the pieces of dough into a long “rope” – about 1 inch thick, and cut into 1″ pieces (like on the left above).
To make the gnocchi dumplings, press one 1″ piece of dough gently onto the tines of a fork with your thumb.
Now gently roll one end of the dough until it touches the other.
Set aside onto the floured paper and repeat until all of the dough has been made into dumplings!
Now to cook the gnocchi, take a large pot and fill 3/4 with water. Add 2 T. of salt to the water and bring to a boil.
Add the gnocchi (about 20 at a time) into the boiling water. They’ll initially sink to the bottom. Once they rise to the top, let them cook another 2 minutes.
Remove from the water and allow them to drain. I set them aside in a colander. Continue until all of the gnocchi have been cooked.
I finished the gnocchi off in some pesto sauce, heated in a small saucepan. Heat the pesto sauce on medium-high heat. Add the gnocchi and toss. Cook until the gnocchi have browned just a bit.
Serve with a sprinkle of parmesan cheese and pine nuts.
You can freeze the leftover gnocchi for later. Just reheat in boiling water or pan fry. You can serve these with a browned butter sage sauce, spicy marinara, or a sweet maple cinnamon butter sauce. They are pretty versatile 🙂 Not to mention delicious 😉