Sweet Potato Gnocci

These were slightly tedious to make, however I made the dough and boiled the gnocci the night before I planned on serving these for dinner. This cut down on actual prep time the day of cooking. The plus side to forming the gnocci ahead of time is that they only take a few minutes to sauté before serving making this a quick and easy week night meal. The sweet potato was delicious and I really enjoyed the hint of cinnamon. I’m looking forward to cooking the other half batch in my freezer.

Adapted from Kath Eats

Ingredients
1.5 lbs sweet potatoes
3/4 tsp kosher salt
1/2 tsp cinnamon
1/4 egg substitute
1.5-2 cups whole wheat flour
1/2 tbsp canola oil
1/2 tbsp butter
1/2 tsp chopped rosemary

Directions
1. Preheat oven to 400. Bake sweet potatoes for about an hour, until a knife easily pushes through. It’s better to over bake than under.

2. Cut fully-baked potatoes lengthwise and open up to cool for 10-15 minutes.

3. Scrape skins and discard and place meat in a bowl (it will still be a little warm).

4. Add salt, cinnamon, and egg. Stir together until well-incorporated.

5. Begin adding flour. Start with probably 1 and 1/4 cups, and fold it in until well mixed. Continue adding flour until dough ball has lost 80% of its stickiness. Taste the dough to make sure it has enough salt/cinnamon.

6. Turn the dough ball out onto a floured surface. Knead it up into a tighter ball. Add additional flour as necessary to avoid sticking.

7. Divide dough into four smaller pieces and set each to the side.

8. Begin rolling each quarter into a long tube. Ideally, roll it until it’s about as thick as your finger. If the dough is breaking, just pinch it all back together. Don’t forget to use whatever flour you need.

9. Cut the tube into little nubs and set to the side.

10. Bring about 3-4qts of water to a boil. Add the gnocchi to the boiling water and boil for about 5 minutes, until they float and dance around in the boil. Don’t overcrowd the pot (you can fit an entire dough tube in one gallon).

11. [At this point, you could freeze these cooked dumplings for later use. Just spread them on a baking sheet and put in your freezer. Once frozen, consolidate into a plastic bag.]

12. When ready to consume (thaw if previously frozen), heat a pan over med-high heat. Add your canola, butter, rosemary, and gnocchi and sauté for a few minutes, until they get a golden crust.

13. Serve and enjoy!

**I made a whole batch and froze one half right away. One half batch was plenty for two people!