Easy Sweet Potato Gnocchi Recipe – Learn with Experts:- As a result of the fact that it is such a lovely activity to engage in, gnocchi preparation is one of my all-time fave things to do in the kitchen environment. Due to the presence of this component, I believe it to be something that I take joy in doing, which is one of the reasons why I consider it to be like that.
Easy Sweet Potato Gnocchi Recipe – Learn with Experts
Despite the fact that you are technically making fresh pasta from scratch, this sweet potato gnocchi is not only simple to prepare, but it is also extremely adaptable and can be made in a reasonable amount of time due to its versatility. In addition, it is easy to make.
Ingredients
- 20 ounces raw sweet potato 2 medium potatoes or one very large one
- 1 large egg
- 200 grams all-purpose flour about 1 1/2 cup, plus more as needed
- 60 grams all-purpose flour about 1/3 cup for kneading and rolling
- 1/2 tablespoon Diamond Crystal kosher salt 1 tsp if using Morton’s
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Instructions
A fork should be able to easily pierce the sweet potato. Cooking it in the microwave, boiling it, or roasting it in the oven are all viable options for doing this task. Pricking my potatoes with a fork and then placing them in the microwave for six to eight minutes, or until they are tender, is my preferred method.
Prepare the potato by peeling it and mashing it until it is thoroughly mashed; you should not have any lumps left over. Assemble the mashed potatoes and add an egg to them. Either in a bowl or on the counter, you can carry out this activity. Prepare until it is completely incorporated. Combine the 200 grammes of flour and the salt in a whisking motion.
In approximately four equal portions, gradually incorporate it into the potato mixture. Your hands should be used to knead the dough after you have stirred it. The dough should be moved to the counter and kneaded for approximately one to two minutes, or until it is completely smooth. It is going to be sticky, so you will need to add flour as necessary. However, keep in mind that the softer the dough, the more fluffy the gnocchi will be.
The dough should be rolled into a single huge ball and then wrapped in cling wrap. Please give it twenty minutes to relax. Following the expiration of the twenty minutes, split it into four equal halves. Roll each piece into a long, smooth tube on a surface that has been dusted with flour.
To cut the gnocchi into pieces of one inch in length, use a bench scraper. Keep the pieces as they are if you prefer larger pieces, but there are times when I like to chop the pieces that are one inch in size in half again in order to generate additional bites of spaghetti. Take note that they will expand in size as a result of the cooking process.
The gnocchi should be sprinkled with one more dash of flour after they have been sliced, and then you have the option of either transferring them to a plastic bag to be frozen for later use or cooking them right away immediately. If you are going to cook them, bring a saucepan of water to a boil and lightly season them with salt.
The gnocchi should be cooked in four separate batches, with each batch being individually added to the water and then removed with a slotted spoon after the gnocchi have begun to float. Simply make it in the same manner as you would your preferred pasta!