I’m in love with…
I’m deferring from my usual baking/ pastry posts this time for the oh-so-delicious sweet potatoes.
I’ve been a little bit stir crazy because I haven’t worked for about 7 weeks. This is so not for me…
I am made to work. I like it. No, I love it. My passion is my job. Could I be any more lucky?
Since I’m so stir crazy, I’ve been doing a lot of cooking. These little beauties are my first ever handmade Gnocchi.
First and foremost, Gnocchi is fabulously delicious. I was just recently turned on to Gnocchi in the past few years and I love it! I’m able to get a bag on fresh Gnocchi here in Germany for just under 2 Euros! Redic.
Secondly, sweet potato Gnocchi is absolutely-fabulously delicious x 2.
The dough is so simple to make, and you can totally impress with this dish. The best part? The Gnocchi doesn’t even have to come out perfectly round with the little grooves. Mine sure didn’t! Trust me, the inconsistency of the shaped Gnocchi will make them even more special because then you really know they are homemade.
Sweet Potato Gnocchi with Pesto Sauce
325g Sweet potatoes (around 2 medium sized)
1 Egg yolk
Steam the potatoes over a large pot of simmering water for about 45 minutes. When the potatoes are cool enough to handle, remove the skin (Note: it should come off easily.) Transfer the potato flesh into a large bowl and smash the potatoes until smooth; season with salt and pepper.
Add the egg yolk and flour, combining all ingredients, kneading, until it forms a smooth dough (Tip: you may need to add more flour.)
Separate the dough into about 4 somewhat equal portions. Roll out each portion and cut the Gnocchi about 2 cm long and shape the individual pieces. This is where it’s not necessary to make every single Gnocchi perfect!
Once all the Gnocchi are shaped place them in salted boiling water for about 3-4 minutes, or until they float to the top. Transfer to a pasta bowl, mix with pesto sauce and garnish with Parmesan cheese.