I remember back when I was a kid. There was an italian restaurant down the road from my house named Angelo’s. I have such fond memories of the place. My family would always go there with our neighbours and family friends. I could play with my friends and eat amazing Italian food, and the chef (named Angelo funnily enough) would always chat with us after cooking our dinner. The main thing that I remember though is always, without fail, ordering gnocchi. Mum would suggest that I try something else but I wasn’t having any of it. I was set on my gnocchi and no one was going to take that away from me.
Well Angelo’s isn’t there anymore, but my love of gnocchi still is. Although, I am a little more open minded these days and will branch out to other pasta’s such as lasagne, I still have my passion for soft, light and cloudy gnocchi.
This is my sweet potato gnocchi recipe. Although it’s not made by Angelo, or my friend’s Italian grandmother, I still think it’s pretty good.
Sweet Potato Gnocchi
Approximately 1 kg of sweet potato
Up to 2 cups of gluten free flour
1 tsp of salt
1 – 2 TBSP of chopped coriander if you like
Leaving the skin on, pierce your sweet potato a number of times with a knife. Bake the sweet potato at 180 degrees celcius (250 Fahrenheit) on a baking tray until soft and easy to pierce with a knife.
Once baked through, peel the skin off the sweet potato with a knife. You want to try to do this quickly as the potato should still be quite hot. I do this by holding the sweet potato in some tea towels while I peel (I have found this to be good as it also keeps the potato from getting too moist).
Push the sweet potato through your potato ricer into a bowl (please please do not use a food processor). Add the salt and flour in quarter-of-a-cup increments until it binds together in a ball. The amount of flour necessary here is completely dependant on the protein and density of the flour (sometimes I have been able to get away with using half a cup of flour and other times I often need to increase to about 1 and a half cups). The dough should be manageable by hand but it may still be slightly sticky.
Divide the gnocchi dough into small balls and gently roll into a thin cylinder shape on a generously floured board. Cut diagonally into small bite sizes. Repeat with remaining dough.
If you are cooking immediately, cook gnocchi in salted boiling water (be sure not to over crowd the saucepan of boiling water). When the gnocchi float to the top of the water it is ready to go!
Serve into bowls and cover with your sauce. My favourite dinner!