1/5/15

Meatless Monday: Sweet Potato Gnocchi with Goat Cheese And Hazelnuts


Welcome to the first blog post of 2015! Hope your year is off to a great start!

Although I've made gnocchi several times in the past, this was the first time I decided to make sweet potato gnocchi. Basically, I had a bunch of sweet potatoes sitting around and after using a few in a soup and a few in a hash, I thought I'll try something new. I did not have a recipe. I did not look for one. I thought I'd just make one up.

Well, these sweet potato gnocchi did not come out perfect. The sweet potatoes "sucked up" so much flour that the final product was somewhat chewy and dense. Why am I sharing this with you then? Well, because I loved the flavor of the final dish and thought maybe you could give me a few pointers for making lighter fluffier sweet potato gnocchi. Please leave your advice in the comments!

Meatless Monday: Sweet Potato Gnocchi with Goat Cheese And Hazelnuts

Ingredients
3 baked sweet potatoes, skins removed
6 cups of flour, plus extra
2 teaspoons salt
2 eggs
olive oil
garlic, sliced
hazelnuts, chopped
goat cheese, crumbled
chili oil
salt

Directions
1. To make the gnocchi: in a stand mixer combine sweet potatoes, flour, salt and eggs. You may have to use more than 6 cups of flour depending on how big your potatoes are. Basically, get to the point where the dough is no longer super sticky.
2. Turn the dough onto a floured surface and form into a ball.
3. Working in manageable sections, roll the dough into sausages using your fingers and palms and then cut into individual gnocchi. If you want, use a fork dipped into flour to make little grooves in the gnocchi.
4. Cook gnocchi in salted boiling water for about 5 minutes. {This "recipe" makes a ton: be ready to freeze a few portions uncooked.}




5. To finish the dish, heat a skillet with a bit of olive oil. Drain the gnocchi and add to the skillet with sliced garlic and chopped hazelnuts (1 garlic clove and 1-2 tablespoons of hazelnuts per person). Sauté until all the ingredients are golden brown, but do not burn the garlic!
6. Serve gnocchi with garlic and hazelnuts topped with crumbled goat cheese and a drizzle of chili oil and a bit of salt.



Ok, I'm ready for your "how to make sweet potato gnocchi better" ideas!!!

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