- Yield: ~ 20 gnocchi
Sweet Potato Gnocchi
Recipe courtesy of Aaron Ruble, Executive Chef, Sycamore Hills Golf Club (Fort Wayne, Ind.)
Chef's note: I write this recipe as a ratio instead of a batch because the sweet potato must be weighed after cooking and cooling.
Ingredients
- Ratio for Sweet Potato Gnocchi:
- sweet potato purée - 16 gms., riced and cooled
- sorghum flour - 3 gms.
- tapioca starch - 4 gms.
- almond flour - 4 gms.
- salt - tiny pinch
Instructions
- Bring water in a wide-bottom, shallow pan to a boil, then reduce to a simmer. Peel and chunk several sweet potatoes. Add to simmering water and cook until more than fork tender; you want them quite soft. (Chef's note: You can also steam your sweet potatoes instead of boiling.)
- Rice the sweet potatoes and spread the purée on a sheet pan and place in the cooler uncovered. Weigh the purée once it has cooled and had a chance to dry out slightly.
- Apply the ratio and weigh out all of the dry ingredients. Combine with the sweet potato. (Chef's note: Feel free to add any seasonings you may desire at this point. I personally like a pinch of nutmeg and some finely chopped sage. For a sweeter gnocchi, add a little brown sugar, but this can affect the way it cooks.)
- The temperament of the dough can be affected by several different environmental factors, so if it is a little too sticky, add more of the sorghum flour until you can work with it. Lightly dust a smooth clean surface with sorghum flour and press the dough flat until it is about a half-inch thick. Cut the dough into half inch wide strips and then cut it into half inch long cubes.
- Press the cubes into a gnocchi roller in such a way that they are somewhat hollow in the middle. (Chef's note: You can make the gnocchi any size you want. They can be very small or much larger. Cook time is affected by size of course.) From this point, the gnocchi can be frozen or cooked fresh.
- At the time of service, you can boil until firm and then sear in hot oil or sear in hot oil then bake, depending on your preferred application. Boiling gives them a slightly more chewy texture, and baking gives them a bit of a crust.
