Sweet Potato Gnocchi with Honey, Blue Cheese, and Walnuts
A sweet twist on the Italian dumpling classic
Equipment
- 1 Gnocci Board Optional
Ingredients
Sweet Potato Gnocchi
- 1 Lb Sweet Potatoes
- 1½ Cups All Purpose Flour
- 1 Large Egg
- 1½ Tsp Salt
- 1/8 Tsp Black Pepper
Topping
- 1 Tbsp Honey
- 1 Tbsp Crumbled Blue Cheese
- 1 Tbsp Walnuts
Instructions
- Preheat your oven to 400 degrees. Use a fork to poke several holes into your sweet potato for venting, then bake for 45 minutes. Remove and allow the sweet potato to cool until comfortable to handle.
- Bring a large pot of well salted water to boil.
- Remove the flesh of the sweet potato and discard the skins. Place the flesh in a large mixing bowl and mash with a potato masher or ricer. Move the puree to a lightly floured work surface and form a well. (Mashed sweet potato volcano)
- Combine salt, pepper, and 1 Cup of flour, then evenly spread the mixture over the sweet potato well. Crack egg into a small bowl and lightly beat. Add egg to center of well and slowly incorporate the ingredients with a fork.
- Fold all ingredients into each other and lightly knead until a dough forms. Separate the dough into four equal balls. On a well floured surface, roll each ball out into snake about the width of a cork. Cut each snake into bite size pieces.
- Using a gnocchi board (or the back of a fork) and your thumb, press and roll each piece to form a ridged texture
- Work in batches to cook the gnocchi in the well salted boiling water. Each batch will take 2-3 minutes to complete cooking depending on the size of your dumplings. The gnocchi will float to the surface when they are done cooking.
- Remove the gnocchi from the boiling water, plate, then drizzle with honey and sprinkle with blue cheese and walnuts.
Notes
- If short on time, you can "bake" your sweet potato by poking holes in the sweet potato, wrapping it with a damp paper towel, then microwaving for 7 minuets.
- Step 5 is encouraged, but completely optional. The ribbed texture allows the gnocchi to hold more sauce.