Sweet Potato Gnocchi

Directions

• Cook the sweet potatoes:
  Scrub and dry the sweet potatoes, then pierce them with a fork. You can microwave them until very soft (about 8–9 minutes), or roast in a 220°C oven for ~45–60 minutes.
• Prepare the flesh:
  Once cooked, let cool slightly. Cut the sweet potatoes open, scoop out the flesh, and pass it through a ricer (or mash very lightly with a fork or masher) so it’s light and fluffy, about 1 ¼ cups (225 g) prepared.
• Make the dough:
  Let the riced/mushed sweet potato cool to lukewarm (20–30 min). Then mix in the egg until well combined.
  In a small bowl, whisk together the Parmesan and flour, then gently fold this mixture into the sweet potato–egg mixture. Use a light touch: you want a soft dough that just holds together. It’s okay if there’s a little flour left in the bowl.
• Shape the gnocchi:
  Cover the dough with plastic wrap and rest while you bring 2 L of water to a rolling boil. Meanwhile, melt the butter in a large skillet (you’ll use this to fry later).
  Divide the dough into 3 pieces. Roll each piece into ropes about 1.25 cm thick., Cut into 2.5 cm pieces long. Dust the pieces lightly with flour to prevent sticking.
  For traditional ridged gnocchi, press each piece with a fork or use a gnocchi board to form grooves.
• Cook the gnocchi:
  Add the gnocchi to the boiling water in batches. They’ll sink at first, then float , once they float, cook for another 1–2 minutes.
• Fry for texture:
  As the gnocchi finishes cooking, transfer them with a slotted spoon into your hot skillet with melted butter. Fry until golden brown on one side, then flip and cook another minute or two until the other side is golden.
• Serve:
  Serve the gnocchi hot, topped with extra Parmesan. You can also pair them with other cheeses (feta, Gorgonzola, smoked mozzarella) or your favorite sauce.