About the Recipe
Ingredients
3 medium-sized sweet potatoes
1 egg
1 tsp salt
1 ½ to 2 cups flour
Preparation
Step 1
Preheat the oven to 425 degrees F.Â
Step 2
Wash the potatoes well and pat dry. Poke holes all around each potato using a fork.
Step 3
Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes.Â
Step 4
Allow potatoes to cool enough to touch, then cut them in half and scoop out the flesh, discarding the skin.
Step 5
In a large bowl mash potatoes using either a masher or potato rice, and add an egg.
Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer.* Rice both of the potatoes right on top of the flour.
Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough. This *could* take a decent bit of extra flour if your potatoes were on the larger side.
Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.