By popular request…sweet potato gnocci

I’ve noticed a lot of searches recently for “sweet potato gnocci,” which naturally bring the reader to my post about the divine sweet potato gnocci I had at the Bistro in January.

I imagine, however, that what you are looking for is a recipe, so here’s my personal gnocci recipe. (Perhaps Nicholas will be kind enough to oblige his fans with his own recipe, which I’m sure is different.) This is a loose recipe, and can be easily shrunk or expanded depending upon the number of diners. Offhand I’d say this serves about three of me.

Photographs are not available because I ate them before remembering that I meant to take an illustrative portrait. Here’s a picture of banana slugs having sex instead.

Preheat oven to 350 degrees.

Wash and pierce three respectably sized sweet potatoes. Roast them in the oven until they are done. When they are cool enough to touch, scoop out the contents into a large bowl–they will yield about two cups of sweet potato innards. (More is fine.)

Add two cups of flour (you want to match the amount of sweet potato with flour, so measure the sweet potato goo for the correct flour measurement).

Add one half teaspoon salt and 1/4 teaspoon nutmeg.

Knead this mixture together into a dough. Break the dough into chunks and roll them out into slender logs–cut the logs at 1/2 inch intervals, creating gnocci nuggets. You may poke them with a fork for a ridged character if you desire (helpful for retaining many sauces.)

Bring a pot of water to the boil–throw in your gnocci, and cook approximately three minutes, or until tender.

Eat. For sauce you are on your own (olive oil, salt, and pepper is divine…but so is a gorgonzola cream sauce).

Repeat as needed.

[sweet potato gnocci]