Potato gnocchi actually originated in Northern Italy, where the cooler climate is better suited for growing potatoes rather than grain. There are potatoes that are more starchy, that make light, airy dough and are responsible for the soft, pillowy texture and more potatoey flavor of the gnocchi. Although Sweet Potatoes have slightly different starch compositions than regular potatoes, they are still a good source of complex carbohydrates. In fact, they have a special type of starch called amylopectin which makes them slightly less starchy and contributes to a sweeter taste and a creamier texture when cooked.
For better results, I we suggest you cook your gnocchi immediately right after making the dough. Otherwise, freeze them and wait a few hours for them to harden. Then portion them into plastic bags to be thawed just before tossing them into boiling water for your next gnocchi dinner ! Just remember one simple tip, do not overmix your dough preparation. I have listed a few tips to ensure your gnocchi are light, airy and cooked to perfection.
INGREDIENTS
400 Gr. Sweet potatoes (about 2 medium size potatoes)
360 Gr. All purpose flour
Salt & Pepper
For the Sauce
1 Large Red onion finely sliced
2 Garlic cloves finely minced
3 Tablespoons Butter
2 Tablespoons your best Olive oil
1 Tablespoon fresh thyme
1 Teaspoon fresh rosemary finely minced
Garnish with freshly grated Parmesan cheese – About 50 Gr.
PREPARATION
Bake the sweet potatoes, uncovered, unpeeled and untouched (no need to pick them with a fork like you would do for a regular baked potato) for 1 hour. Let them cool for 15-20 minutes, until the skin comes off easily.
Rice the potatoes over a large bowl and with a wooden spoon gradually add the salt & pepper and a little bit of the flour. Mix until the flour disappear and add some more flour, until fully used. Do not overmix the dough and work rapidly to ensure the flour is fully incorporated.
As soon as a ball is formed, roll the dough on a floured board and mix gently for a minute or so. That’s it… do not knead the dough, do not overmix it. Form a large ball and let it rest for a minute, while you prepare the sauce.
For the sauce, I use a large frying pan and melt the butter and oil together, then saute the onions and garlic until the onions are slightly brown on the edges and fully translucent. Add the rosemary and thyme and that’s it. Set aside.
I use my largest pot and bring water to a rolling bowl. Once the water is boiling, reduce the heat to medium and using a pair of scissor cut small strips of dough over the water.
The gnocchi will come down to the bottom of the pot, but will soon come to the surface. Once they come to the surface, let them cook for another 30 seconds or so.
Reheat your onion sauce and spoon the gnocchi from the water and put them directly over the onion sauce and mix well.
TIP DU JOUR :
Even if you make gnocchi with regular potatoes, I suggest you bake them rather than boiling them to prevent excess water absorption. This helps maintain the right texture.
– Rice the potatoes while they are still warm to avoid lumps and create a light. fluffy texture.
– Avoid overworking the dough – Be gentle when incorporating the flour into the potato mixture.
– Overworking the dough can make the gnocchi dense.
– Use just enough flour. Add flour gradually until the dough barely comes together. Too much flour can make the gnocchi heavy.
– Do not over-knead the dough. Simply mix it so the dough comes together.
– Use a very large pot of water as to not overcrowd the gnocchi
– Gnocchi cook very quickly. Once they float to the surface, give them an extra 30 seconds and then remove them promptly to prevent overcooking.
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