Sweet Potato Gnocchi
I confess, dear readers, that I’ve been in something of a funk lately. It happens to lots of people this time of year. The slow descent of the year into torpor, the trees losing their glorious leaves, the ever shortening days. The air grows crisp, the nights begin to dominate over the day after the Solstice. When this happens I feed the soul, taking solace in the sure comfort that I can make something delicious out of humble ingredients (and you can too). With this in mind, I made this almost decadent Sweet Potato Gnocchi.
As much as pumpkin screams ‘Autumnal’ to many people, I find that the humble sweet potato is just as representative of the season. The sweetness of things hidden, the small miracle that something so delicious can come out of dirt. It’s nothing short of amazing, when you stop to think about it.
First, bake a sweet potato wrapped in aluminum foil. 350 degrees for about 25 minutes.
Unwrap the sweet potato, slice it in half and let it cool down for a while. Then scoop out the insides and place into a bowl. Mash the sweet potato until it has a soft texture.
Add flour, salt, a dash of pepper, olive oil and an egg.
Mix well, then knead for about five minutes until it forms a soft dough.
Roll the dough out into long ropes, a little larger than a finger. Using a knife, cut off knobs of dough about half an inch wide.
Cook the sweet potato gnocchi in boiling water for about 5 minutes, just long enough for them to lose the taste of the raw flour. While doing this, add butter and olive oil to a pan.
Add fresh sage leaves (or rosemary, or any other fresh herb, if sage is too ‘sagey’ for your tastes) and cook in the oil. Add two tablespoons of flour and cook over a medium heat for several minutes.
If you’re feeling REALLY decadent (or need to comfort your soul that much) add a splash of heavy whipping cream. Pour over the cooked sweet potato gnocchi, and serve quickly. This dish is best served warm and fresh.
- 1 baked sweet potato, mashed
- 4 tablespoons flour (for the gnocchi)
- 1 tablespoon olive oil
- 1 teaspoon salt
- dash of pepper
- 2 tablespoons butter (for the sauce)
- several fresh sage leaves (or other fresh herb)
- 2 tablespoons olive oil (for the sauce)
- 2 tablespoons flour
- splash of heavy whipping cream (optional)
What do you make when you’re feeling down, in a funk, and just need to reconnect with your soul?