For those who don’t know what gnocchi is, it is simply a potato pasta. It is usually made with good old white potatoes. However, I have a thing for sweet potatoes; not only are they super healthy for you but they also taste pretty darn good! So when I saw a picture of sweet potato gnocchi, I knew I had to figure out how to make some. It turned out that it wasn’t any different to make than regular gnocchi. Have to give a shout out to my SIL for teaching me to make gnocchi so many years ago!
My oldest daughter helped me out on this one. She thought it was pretty strange that we were using potatoes and wasn’t too sure how we would get pasta out of it. She had a lot of fun making this with me, plus it gave us a chance to just sit and chat too. In the end everyone loved it!
This does make a lot of gnocchi so if you aren’t feeding a large amount of people, simple lay the uncooked gnocchi in a single layer on a sheet pan and freeze. Once they are firm after about an hour, put the gnocchi in a ziplock bag. Store in your freezer until ready to use and then cook as directed below straight from the freezer.
- 3 medium-large sweet potatoes (baked)
- 2 eggs
- 4 cups gluten free flour + extra
- 1 bunch of asparagus, cut into thirds
- ¼ lb. prosciutto, chopped
- 4 Tb olive oil, divided
- 4-5 cloves of garlic, minced
- ¼ tsp ground pepper flakes
- ¼ tsp salt
- fresh ground pepper to taste
- Freshly grated Asiago or Parmesan
- ½ batch of cooked sweet potato gnocchi
- Bake your sweet potatoes in the oven; set to 250 degrees for an hour. If at the hour point they aren’t soft when you squeeze them, then let them remain cooking, checking every 10 minutes until they are soft.
- Once your sweet potatoes are cool enough to touch, peel off their skins. Then mash the sweet potatoes up in a large bowl. Allow them to cool down to room temperature.
- After the potatoes have cooled down, add in the 2 eggs and give it a good mix. Then add in 3 ½ cups of flour and stir until everything is combined.
- Sprinkle the remaining ½ cup onto your counter top. Dump the gnocchi onto the floured counter and fold in the remaining flour. If at this point your gnocchi is sticky, continue to knead in more flour ¼ cup at a time. The dough should be tacky but not sticky.
- Break your dough up into 8 pieces. Cover loosely with plastic wrap to keep them from drying out.
- Take one ball and roll it out into a long snake until its diameter is about ½ inch thick. Then, cut every ½ inch along the whole roll. Then, simply hold each little piece between your fingers and press down to make a little bowl shape.
- To cook, simply drop in boiling water and cook for 3 minutes. Top with your favorite pasta topping.
- Bring a large pot of water to a boil.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the minced garlic and allow to cook for a minute.
- Add chopped prosciutto and cook, stirring often until the prosciutto starts to crisp.
- When the prosciutto begins to crisp turn heat up to med-high and add in asparagus, salt, and both peppers. “Stir-fry” the ingredients until the asparagus becomes bright in color and is just cooked through. Remove from heat.
- Boil the gnocchi for 3 minutes, then drain. Place gnocchi back in the pot and add 2 tablespoons olive oil and a large handful of cheese. Give it a good stir so that the cheese starts to melt and sticks to the pasta. Add in the Asparagus/prosciutto mixture and stir once more.
- Serve with a little extra cheese sprinkled on top.
(Originally Posted: 02-27-14)