This was my first attempt at making gnocchi, there are a number of different recipes with/without eggs, cheese and all sorts of other things. My gnocchi turned out a little on the chewy side as opposed to the soft pillowy texture that it should have been. This gnocchi was a lot more like pasta- but it still tasted good!
After digging around on the internet I found 2 possible reasons for my chewy gnocchi:
1) I added way too much flour
2) Overworking the dough, stop when it just comes together.
The reason I added so much flour was because the potatoes were very moist. Some sites recommend baking the potatoes instead of boiling them and others recommend boiling the potatoes, ricing them, and then leaving them out to dry for a good long time before using them to make the dough.
Gnocchi can be served with any sauce that you like, here it’s been prepared in a little bit of sage and butter. I personally like to boil the gnocchi and then stir fry it a bit to make it crispy before serving it with marinara sauce.
I got this recipe from Laura in the Kitchen, I recommend checking the video out to see the techniques).
Sweet Potato Gnocchi
1-1/2 lbs Sweet Potatoes
1/2 lb Yukon Gold Potatoes (or any other white potato)
1 cup of Parmiggiano
1-1/2 to 2 cups of All Purpose Flour
2 Egg Yolks
Salt, to taste
1/2 cup of Unsalted Butter
10 leaves or so of Fresh Sage
Freshly Grated Parmiggiano to taste
Black Pepper to taste
To make the sauce:
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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