Sweet Potato Gnocchi With Gorgonzola
September 25th, 2007
Having tried many different versions over the years, I have come to the conclusion that it’s impossible to write a foolproof recipe for fresh gnocchi. How much flour to add depends on subtleties like humidity, the size of the eggs, and the size of and amount of moisture in the potatoes. I’ve followed recipes too closely in the past and have had the gnocchi fall apart in the pot.
On Sunday I had some sweet potatoes and some good gorgonzola on hand. I felt like gnocchi, but instead of trying another recipe, I just decided to go with my gut.
First, I peeled the sweet potatoes, cut them into cubes to make them cook faster, and put them on a steaming rack in a large pot.
When I could easily pierce the chunks of sweet potato with a knife, I took them off the heat. I fed the pieces into a potato ricer.
I fitted my KitchenAid mixer with the flat beater at first, just to combine the ingredients. I added the flour (less than I thought I needed), an egg, a sprinkling of salt and pepper and a healthy pinch of freshly grated nutmeg.
Once the ingredients were combined, I switched the flat beater out for the dough hook. I began to add more flour as I mixed, stopping occasionally to stir the mixture with a spatula to keep it off the bottom of the bowl.
I kept adding flour until the dough pulled away from the sides of the bowl and turned into a ball. Then I revved up the mixer and let the hook knock the dough around for about 20 seconds.
I tossed some flour onto the cutting board, then rolled the kneaded dough out onto the board.
I sprinkled it with more bench flour, then cut the dough into thirds.
I rolled and pulled one of the thirds into a long dowel.
I used a pastry knife to cut the dowel into little dumplings.
I sprinkled the dumplings generously with more flour to keep them from sticking together, and tossed them around in the flour for insurance.
Then, using my thumb and forefinger, I rolled the dumplings along the back of a fork. The ridges give them texture and help them hold the sauce.
I added a splash of whole milk to a small nonstick skillet, and warmed it over medium heat. I crumbled in a chunk of gorgonzola, and swirled the pan around to help it melt. Then I just simmered the sauce until it was thick and looked like it would coat the gnocchi.
I simmered the gnocchi gently in boiling salted water until they expanded, floated and were hot in the center, about 5 minutes. I lifted them out of the water with a slotted spoon and added them straight into the sauce. I added lots of fresh ground black pepper and simmered them until they were coated.
September 25th, 2007 at 2:09 pm
That is the most absolutely indulgent combination — sweet potatoes and cheese! Looks delicious.
September 26th, 2007 at 9:46 am
This will have a turn in my kitchen this weekend. Looks wonderful.
September 26th, 2007 at 9:56 am
[…] Posted in Food, Recipes/Cooking tagged gnocchi, sweet potato at 7:56 am by LeisureGuy Via Slashfood, this great-looking illustrated recipe. Looks easy—except I no longer have a Kitchenaid mixer. But if you do, this looks well worth trying. […]
September 26th, 2007 at 11:28 am
Simply gorgeous. I love sweet potatoes, so I will definitely have to try this!
September 26th, 2007 at 12:15 pm
[…] I must have sweet potatoes on the brain, because is the second post I’m writing this week that involves them. This time I haven’t actually done the cooking, I’m simply salivating over the Sweet Potato Gnocchi that Brys made over at Cookthink this weekend. […]
September 26th, 2007 at 3:01 pm
Looks great! I usually serve my sweet potato gnocchi with a sage brown butter sauce, but I love Gorgonzola, so I think this sauce might have to go with my next batch of gnocchi!
September 26th, 2007 at 9:11 pm
This looks incredible, and do-able! Sweet potato gnocchi makes my mouth water- light…sweet and savory at the same time… I’ve got to try this one!
September 27th, 2007 at 8:25 am
We must be on the same wavelength. Last week, Icreated a vegan version of sweet potato gnocchi, but with basil cream sauce. The dough reminds me of Play Dough. (Who says we can’t play with our food?)
Your photos are gorgeous.
September 27th, 2007 at 12:12 pm
As they say, “A picture is worth……” You have done it again, Brys. Such a beautifully illustrated recipe for gnocchi! I can’t wait to try it for dinner guests this week-end. Thanks!
October 17th, 2007 at 11:45 am
[…] Emboldened by my recent foray into recipe-less gnocchi, I decided to try my hand at homemade ravioli. My local Whole Foods was teeming with squash, so I grabbed one Red Kuri and one Delicata for the filling. I peeled them with a sharp knife, cut them into halves or quarters lengthwise, then scooped out and discarded the seeds. […]
April 24th, 2008 at 8:33 pm
[…] First, I started with a basic sweet potato gnocchi recipe . Then I modified it. […]
July 17th, 2008 at 10:53 am
Love the blog, always enjoy reading it. I really like these gnocchi. I just made a gnocchi with choux pastry for the first time and it was incredible. Come take a look if you have a chance and let me know what you think. http://cookingquest.wordpress.com
Thanks so much!
Joe
November 22nd, 2008 at 11:27 am
Incredible recipe.. Only addition chopped scallions at the finish.. Goes great with California Zinfindal..
August 1st, 2009 at 10:08 am
mad props! the idea of a marriage between sweet potato and flavorful blue cheese has been swirling aorund my head for a while. these pictures are a great insprtation.
August 13th, 2009 at 5:00 pm
I just made sweet potatoe gnocchi also, and I didn’t use egg…..just flour and salt/pepper. It came out great! I baked my poatoes for one hour, instead of steaming them. Yes, I agree with you about using your own feelings about how much flour etc…..you just have to feel when it’s right. I will put mine with a garlic creme sauce tonight. I loved seeing your pics! Maybe I’ll put mine on my website too. Thanks for sharing! Barb