Wednesday, December 29, 2010

Sweet Potato Gnocci. It's Vegan.

It's day three. My official title? 'woman of leisure'. Ok, not really... let's go with 'domestic engineer' instead.

Things I have learned in the last three days:

1. The cat sleeps in the same chair for no less than seven consecutive hours every day. How does he do it without getting up to go to the bathroom? Seriously. He doesn't move and I am not exaggerating (and then he gets up, moves to another chair and does it again! Crazy.);

2. That impossibly long list of things to do does not necessarily get done as fast as you might think;

3. Next time I think 'project!' I will remember that it probably shouldn't involve paint;

4. Being a woman of leisure, does not, unfortuantely, validate having mimosas for breafast; and

5. As a woman of leisure, your husband will frequently remind you that you can't go shopping to fill your time. (Editor's note: who does he think I am? :))

Aside from daily chores and other mindless awesome activities which include not shopping, I have been doing a lot of recipe developing and experimentation. I am sure, if you have been here before, that you also noticed the new blog look. I won't change it again... I like this one.
So recipes... you also must know by now that I love gnocci! I have made basic gnocci several times before and recently I decided it was time to branch out so for the holidays I made a delicious sweet potato gnocci.

This version is super delicious and pairs very well with a simple garlic white wine sauce. It, like all gnocci is simple to make but a little time consuming. Dont' let that get you down! Schedule an hour or so to give it a try. You will be pleasantly surprised.

Yield: About 7 or 8 dozen gnocci


2 medium sweet potatoes, peeled, cooked, and pressed through a ricer.
About 2-2 1/2 cups unbleached white flour (start with 1 1/2 cups and go up from there)
2 teaspoons salt

For the Sauce:
1 Shallot, finely chopped
Extra virgin olive oil
4-6 cloves garlic, chopped fine or smashed through a garlic press
1 bottle white wine (one that you like the taste of/to drink)
4-6 fresh sage leaves, chopped
Sea salt
Freshly cracked pepper
Optional: About 1, maybe 2 teaspoons flour (for thickening)

Fresh green onion, chopped, for garnish

Your potatoes are cooked, cooled and ready to go. Scoop 1 1/2 cups flour onto a large surface. Add salt to flour and mix lightly to combine.

Rice the sweet potatoes right on top of the flour/salt mixture. Once all potatoes are riced, take off your jewelry and use your hands to mix the flour and potatoes together. Note: initially it will seem like it won't come together. It will.

As it comes together, gradually add more flour in about 1/2 cup measurements, kneading/mixing dough fully before adding more. You are looking for a lovely round dough ball that is slightly sticky. Note: slightly sticky. If the dough is too sticky it will make your gnocci gummy. Keep adding flour until you get there.

Additional note: making gnocci with sweet potatoes is more 'wet' than using other varieties of potato. For this recipe I ended up using far more flour than in the basic version.

Once combined, separate dough in half, then separate both halves in half. From there, separate the quarters in half as well. This will give you good dough ball sizes for rolling.

To roll, lightly flour your surface and roll your first dough ball out  into a about 1/2 inch thick 'snake'. Using a knife, slice the dough 'snake' into about 3/4 inch pieces.

To shape each piece, you can use a fork or a gnocci board. Currently I don't have a gnocci board (but I want one!!) so I use a fork which works fine. Roll the gnocci down the fork, creating the ridged design. One side will be slightly indented which helps catch the sauce.

Repeat for all your gnocci dough, placing the 'finished' gnocci pillows in a lightly floured container until you're ready to cook them.

For the sauce: (and you can do this while you're preparing your gnocci pillows)
Start by combining the olive oil and shallots in a saute pan. Cook on medium heat until shallots are slightly soft; about 3 to 4 minutes.

Add the garlic and cook for another 2 to 3 minutes. When garlic and shallots are soft, turn heat down to low/med and add white wine, sage, salt and pepper. Let cook, reducing the wine.

Note: sauce will take a while to reduce. If you are in a hurry, you can add a little flour to help thicken it up.

To cook gnocci:
Bring a pot of salted water to a rolling boil. Carefully add gnocci pillows, one at a time, to the boiling water. I am able to get about one dozen in at a time. Boil until gnocci pillows float in the water, about 3-4 minutes.

Once gnocci is cooked, fish them out of the water with a slotted spoon and transfer to your serving dish. Top with your delicious white wine garlic sauce and garnish with fresh chopped green onion for added color and flavor.

A lovely green salad of butter lettuce and simple vinaigrette pairs perfectly with this filling and colorful dish. It is very easy to make ahead and is sure to be not only tasty, but also impressive!

Sweet Potatoes


  1. the post. ;) The gnocci looks wonderful....yummy yummy sweet potato.

  2. Oh my- this looks awesome! Can't wait to try it for my fam. And the new blog look is great! Happy New Year's to you and your family. Can't wait to see what 2011 brings.

  3. This IS awesome! In my top 10 of yummy dishes you have whipped up! I still crave it from time to time...maybe I will give it go on my own!!! Though, I'm quite certain it won't be nearly as delicious as when you made it. :)

  4. Looks delicious! Cant wait to go through your other recipes!

  5. briarose... ah, thank you! :)And the gnocci was so so good. Can't get enough!

    Melissa... let me know how it works out for your family, for sure! And thank you for the blog compliment... I'm loving it :)

    Jamisson... oh, thank you darling! Make them on your own or come over anytime... you're always welcome here love :)

    A La Graham... thank you for stopping by, and for the compliment! I hope to see you soon!



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