Category: Uncategorized

Are Yam gnocchi better than normal gnocchi?

Not really. But they aren’t bad either. Honestly, the Italian alphabet doesn’t have a letter Y, so I wasn’t working with much on this one, and I had some extra sweet potatoes from Thanksgiving. So if you’re staring down some extra sweet potatoes and don’t know what to do… give this a try.

1 lb Sweet Potatoes
½ tsp Nutmeg
½ tsp Salt
1 Egg Yolk
½ c AP Flour (As Needed)

50g Butter
4-5 Sage Leaves
4-5 Broccoli Stems
Parmigiano-Reggiano Cheese Wheel (Optional)

Wash and poke the potatoes before baking at 400F for 1 hour (Or until fully soft if your potatoes are smaller)

Fully mash the potato flesh until there are no clumps remaining. Either is a ricer, sieve, or meat grinder.

Combine the nutmeg, salt, egg, and flour until a loose dough forms.

Without overworking or kneading the dough, add flour until the dough stops sticking. Form into small snakes and cut into small, even chunks about the size of your fingertip..

Roll each dough chunk over a gnocchi board or textured surface to make grooves, then coat in flour to prevent sticking.

If you aren’t cooking all the gnocchi, you can freeze them on a piece of wax paper and then store for months. Just drop in boiling water when ready to cook.

Blanch the broccolini in boiling water for 1 minute, then chill and dice into rough pieces.

Brown the butter in a pan, then add the sage leaves, and broccolini.

Boil the gnocchi for 3-4 minutes until floating, and finish with the sauce and broccolini in the pan.

Instead of finishing in a parmigiano bowl, you can just sprinkle parmesan on top for a very similar effect. But if it’s a special occasion, just carve out the bowl, add a splash of high alcohol grappa, and light the bowl on fire before adding your gnocchi with a splash of pasta water.

#italianfood #gnocchi #cooking #cheese #parmigianoreggiano