- 4 – 8 Potatoes or sweet potatoes
- Summer garlic, chopped into small pieces – optional
- Spring onion, chopped into small pieces – optional
- Flour (between 2 and 5 cups) – can be gluten free
- Oil for cooking
- Optional peso or other flavorings to fill gnocchi
- Large pot
- Skillet or pan
- Peel and cut the sweet potato into medium-sized cubes. Boil until soft and then mash. Set aside to cool.
- Add the chopped onions, garlic, and a bit of salt to the mash. Mix well.
- Add the flour until it becomes a sticky dough. Add in 1/2 cup increments until you get to the almost roll-able dough. Reserve some flour for the actual formation of the gnocchi.
- Break off a small bit of the gnocchi dough and add a tiny bit of flour to it. Roll it into a rope.
- Cut the rope into one-inch long sections. Score the ends that were cut with a fork. Repeat until all gnocchi are scored. If you are filling with pesto or other flavorings, fill them before cooking.
- Bring a pot of water to boil with a bit of salt and olive oil. Boil the gnocchi in batches, not overcrowding the pot. They should take about 4-5 minutes before floating to the top- that’s when you know they are done.
- Put the cooked gnocchi in a colander to get all the water off while the rest boil.
- The last step for the gnocchi is to saute in some olive oil to get a little harder. You can add fresh herbs like basil or dill to the oil, or dried like oregano. You can cook them as long as you want, but you know they are done when they start to brown and firm up a bit from when you took them out of the water.
- Serve as is, or with tomato sauce.
This recipe is from Angelica at https://jeliysveggies.wordpress.com/