Delicious Sweet Potato Gnocchi

By: John Goins from winosity.com

By: John Goins from winosity.com

"Gnocchi is a variety of pasta from Italy consisting of a soft dough made from flour, egg, cheese, and potato. It can be paired with different sauces such as cheese or sausage gravy. It’s very versatile and can be paired with most ingredients. You can incorporate a number of herbs into this dish such as thyme, basil, oregano, and even dill. You can also create different variations of the sauce if mushrooms aren’t your thing. enjoy"

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Serves6

Preparation Time25 min

Cooking Time1 hr 10 min

Cooking MethodOven

Ingredients

2 pounds sweet potatoes
2 cups all-purpose flour
2 teaspoons kosher salt
1 large egg
1 tablespoon olive oil
1 Rosemary sprig
1 pound shitake mushrooms
2 cups vegetable stock
1 tablespoon butter

Instructions

Preheat oven to 350 degrees Fahrenheit.
Scrub and peel the sweet potatoes.
In a shallow baking sheet, layer all the sweet potatoes and add the oil.
Add the rosemary sprigs and a teaspoon of salt. Bake for 1 hour.
Let it cool and transfer to a medium bowl.
Cut potatoes in half crosswise and pass through a masher.
Simmer vegetable stock and shitake mushrooms 10 minutes.
Mix together flour, egg, and salt into the mashed sweet potato.
Lightly dust your working area with flour.
Mix with your hands until the flour is moistened and a dough starts to form.
Knead gently until the flour is fully incorporated and the dough is soft.
With the palms of both hands, roll the dough until it forms a long cigar.
With a knife, cut into bite-sized pieces.
Set aside and cover with parchment paper.
In another heavy bottom pan, bring water to a boil and add salt.
Cook the sweet potato gnocchi for 8 minutes, remove and transfer to a serving platter.
In a pan, create a roux by mixing 1 tbsp. butter and 1 tbsp. flour.
Add the mushroom-infused stock, stir until thickened.
Season with Salt and pepper.
Mix together with the cooked Gnocchi and Serve.