Cooking Fail: Sweet Potato Gnocchi

Let me first say, I’ve been meaning to make this sweet potato gnocchi recipe for the past month, ever since Alison posted it on her blog. I was lusting over the sweet potato flavor and pondering whether I could concoct it without massively screwing it up.

I probably shouldn’t have picked tonight to make it, given that I just returned from the beach, was tired and therefore not really paying attention.

Result: Sweet potato gnocchi fail.

Instead of individual pieces, it sort of did this when I drained the water.

Some of the pieces remained intact, but for the most part, it didn’t go swell. I tried to reshape them with a spoon and cook them in olive oil, but it just didn’t work so well. In retrospect, I think I should have let the dough refrigerate for a longer period of time.

Better-Than-Nookie Sweet Potato Gnocchi
From Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl
Makes 6 to 8 side dish servings

* Via the Post College Cook at the Journal-Sentinel

Ingredients: 1 pound sweet potatoes, 1/2 cup extra virgin olive oil, 1/2 cup all-purpose flour,
1/2 cup freshly grated Parmesan cheese (save some for garnish), Sea salt, to taste Black pepper, to taste
1 egg yolk, Basil, sliced for garnish

Directions: Preheat oven to 350 degrees. Rub the sweet potatoes with olive oil, put them on a baking sheet and place them in the oven. They should roast about 30 minutes. Remove the sweet potatoes from the oven. Hold a hot potato with a dry, clean kitchen towel, and carefully cut a slit running the length of it. Then squeeze the flesh into a medium-size bowl. Repeat with the remaining potatoes.

Use your whisk to mash any lumps out of the roasted sweet potatoes. Fold in the flour and Parmesan cheese using the traditional folding technique. Don’t over mix the dough once the flour is added or you will make the dough tough. Season to taste with salt and pepper, and then mix in the egg yolk. Refrigerate for an hour to chill and set up to a firmer texture.

Place your 12-quart stockpot with built-in strainer over high heat and fill it halfway with water. When the water begins to boil, add 2 tablespoons of sea salt.

Place your 12-inch sauté pan on medium-high heat. Then take your gnocchi dough out of the refrigerator and put it into a freezer bag. Push all of the contents into a bottom corner of the bag and cut a centimeter-size hole into that corner.

Standing by the boiling water, squeeze lightly on the freezer bag to force out some dough, about 1 centimeter in length. Use your chef’s knife to cut each dumpling, making it fall into the boiling water. Use half of the bag of dough in this fashion.

When those dumplings begin to float in the boiling water, add 1/4 cup of olive oil to the 12-inch sauté pan. Carefully strain the gnocchi from the stockpot by slowly lifting out the strainer and allowing all of the water to drain out. Carefully pour the dumplings into the sauté pan. Move them around slightly to make sure they brown evenly. When golden brown, transfer them to your serving platter.

Garnish with parmesan cheese and basil.



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