A trip down memory lane brought a new twist on gnocchi


When I was a teenager, I had the chance to go to Argentina to spend the summer with family, to experience the FIFA World Cup the way the rest of the world does (all life ceases to function when the home team is playing and the only sound you hear anywhere is the audio from the game) and to go to school - our summer is their winter, you know, so they were in school.
While I was there, I also had the chance to work a few hours a day at my uncle's pasta factory. My job was to roll little inch long ropes of potato pasta down a ridged board to with a small rolling pin to make gnocchi. I can't say it was the most mentally stimulating job I've ever had (however, it was a better job among those on my resume, physically, than picking strawberries or picking oranges), but it was how I first discovered gnocchi.
So when my friend Deborah asked for a gnocchi recipe, I went wandering down memory lane for a bit before I tried out a new twist on the old potato pasta recipe.
I wanted to just make it a little different so I used sweet potatoes instead. If you want to be more traditional, use good old Russett potatoes in the recipe.
I didn't have one of those boards when I made these gnocchi (though I just ordered an inexpensive one at surlatable.com for the next time I make these) so I just left them un-ridged. You can use a fork if you want the ridges.
Give these a try, they're really yummy and easy to make.
Sweet Potato Gnocchi
2 1/4 pounds, very ripe sweet potatoes, peeled
1 1/2 cups flour (make sure you don't skimp on the flour - it's what holds the dumpling together)
a good shake of salt
  • Steam the sweet potatoes in a collander over a pot of boiling water for about 45 minutes.
  • Peel them and mash them while they’re still hot (try a potato ricer to keep from getting too close to the hot potatoes).
  • Throw in the salt and slowly knead in enough flour to make a dough that is firm and smooth. When it's ready, it will no longer be sticky.
  • Roll the dough out into ropes that are about as thick as a finger. Cut the rope into one inch long sections and push the back of a fork into each piece to give the piece ridge. Bend the piece a bit to give it a curve.
  • Boil the gnocchi in lightly salted water.
  • Use a slotted spoon to scoop the pasta out when they start to float.
  • Drain them well in a collander and serve them with Parmesan cheese, unsalted butter or pesto.
 
Vegan.

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