Ingredients
For the gnocchi
2 large sweet potatoes (about 1 pound each, but can be less)
1 1/2 to 2 cups wheat flour
1 egg
1/4 cup parmesan cheese
1 teaspoon kosher salt
To serve
Fresh sage (or dried as a substitute)
Olive oil
Kosher salt
Parmesan cheese
Preparation
1 Cook the sweet potatoes
2 Mix the dough: Let the potatoes cool until you can handle them. Then scoop them from the skins into a bowl. Mash them with a potato masher until smooth. Then add 1 egg, 1/4 cup parmesan cheese, 1 teaspoon kosher salt, and about 1 1/2 cups wheat flour. Mix with a spoon and then kneed until a dough forms. Then gradually add additional flour until the dough is not sticky - we added up to 1/2 cup for ours, so you may have to add a fair amount of extra flour to get it to a workable state. If it’s too sticky to roll out - add more flour!
3 Make the gnocchi: Divide the dough in four parts, Using your hands, roll out each piece into a very long, skinny roll. Then cut off small parts of the dough to form the gnocchi (we re-rolled them here so they looked uniform). If desired, use a fork to add an impression on the top of each gnocchi. Place the gnocchi on a parchment-paper lined baking sheet. From here you can freeze them, or immediately boil and prepare them as described below. (If you freeze them, you can boil them right out of the freezer.)
4 Boil the gnocchi: When ready to serve, bring a large pot of salted water to a boil. Then boil the gnocchi (in batches if necessary) until they float, about 5 minutes.
5 Prepare the gnocchi: There are many sauces that go well with gnocchi, including tomato sauce, or a cream or cheese-based sauce. However, we found the following simple preparation to be delicious: Chiffonade some fresh sage (or substitute a teaspoon or two dried). In a large skillet, heat a tablespoon or two of olive oil. Add the gnocchi, sage, and a bit of kosher salt and heat for several minutes, until slightly browned. Serve immediately, topped with fresh grated parmesan and a bit of fresh ground pepper.
