Gnocchi; the classic Italian dish in the pasta family, little pillows of happiness simply made with potato, egg and flour, tossed in a little butter and you have heavenly, melt in the mouth deliciousness!
Traditionally gnocchi is made with white potatoes, in this recipe the nutritional and wow factor is amplified by using the purple Stokes sweet potatoes, and gluten free flour of course.
The Stokes purple sweet potato originated in Stokes county, North Carolina, but is now grown exclusively in California for Frieda’s Specialty Produce, who where kind enough to send me a box of these beauties to play with.
The term ‘super-food’ may seem over-used, but the purple sweet potato certainly earns this title! With more antioxidants than blueberries, a good source of vitamin C, B vitamins, potassium and fiber it certainly earns the title.
Three varieties of purple sweet potatoes exist, the Stokes, Okinawan and Ube. The Stokes sweet potato is the nutrition queen, boasting the highest levels of antioxidants known as anthocyanins. A valuable antioxidant food, great to help lower and regulate blood pressure and a good choice for blood sugar handling with slow time release.
I had so much fun creating this recipe! The addition of ricotta cheese yielded the fluffiest version, however it can also be made without.
A key tool to achieve a great texture in making any type of gnocchi is a potato ricer. Roast the sweet potatoes jacket intact until soft to the touch. Slice open and into slices before passing through the ricer, this way the fibers are broken up. You’ll love having this around for your Thanksgiving mashed potatoes too!
The amount of flour needed will depend on the moisture content of the sweet potatoes; blend in the smaller amount and add a little more at a time until the dough is easier to handle. Keep in mind when the dough is rolled out more flour will be added in the process.
Once you have the dough prepared, it will be easier to handle if allowed to rest until cool. Apastry cutter is a key tool to cut up the gnocchi into the little pillows. At this stage they can be left as pillows, or rolled off the back of a fork or gnocchi board into the classic gnocchi shape.
The gnocchi can be cooked fresh, don’t overcrowd the pot, they will take literally two or three minutes cooked from fresh, and they also freeze really well. Cooked from frozen add approximately three more minutes to the cooking time, you will know when they are done as they will float to the surface.
And now for the sauce, a simple brown butter sauce with a grating of Parmesan will do just fine, for this creation a citrus beurre blanc sauce is balanced with biter greens and topped with whipped citrus goat’s cheese. Sublime!
Join hundreds of insiders!
As a part of my email community you get the inside scoop on new recipes, cooking classes, and more!