Credit for this recipe goes to my husband, Bob, who is always looking to give an old favorite a new twist. The basic recipe was passed down through my mother's family
who immigrated from southern Italy in the early 1900s. However, we substituted sweet potatoes for white potatoes and gave a whole new flavor to this old family favorite. As with the traditional gnocchi, the real secret to good
gnocchi is in the rolling of each individual gnocchi noodle - it's a technique
that only improves with practice. Proper technique results in a light, delicate
noodle. Serves 8.
1 C flour
3 C sweet potatoes (boiled, peeled and riced)
1 egg
Mix ingredients together to form dough. Place dough ball on cutting board and slice. Take first slice and roll on cutting board with palm of hand until long and thin (1/2" diameter). Cut into one-inch pieces. Take each piece and press first two fingers into dough and roll - resulting dumpling looks like a shell. Repeat until all dough is used.
To cook: add dumplings to boiling water a few at a time. Remove noodles from water with slotted spoon when they float to the top.
Serve with marinara or meat sauce.
1 C flour
3 C sweet potatoes (boiled, peeled and riced)
1 egg
Mix ingredients together to form dough. Place dough ball on cutting board and slice. Take first slice and roll on cutting board with palm of hand until long and thin (1/2" diameter). Cut into one-inch pieces. Take each piece and press first two fingers into dough and roll - resulting dumpling looks like a shell. Repeat until all dough is used.
To cook: add dumplings to boiling water a few at a time. Remove noodles from water with slotted spoon when they float to the top.
Serve with marinara or meat sauce.
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