I’m always looking for another way to eat sweet potatoes. Here’s a fun one that tastes incredible!
1 cup cooked sweet potato
1/4 tsp kosher salt
1/4 tsp cinnamon
1/2 cup whole wheat flour
1 tsp olive oil
1/2 tsp chopped rosemary
Bake the sweet potato, cool, then remove skin and mash. (that’s if you plan ahead. If you are like me and decide what’s for dinner when you look in the refrigerator and pantry as you are ready to cook… then you microwave “bake” your potato and gingerly remove it from the skin and mash. It does taste better if you actually bake it in the oven, but I don’t always plan ahead)
Put a pot of water (about a quart) on to boil. If you have already bake your potato, that is. Otherwise bake your potato first, then put on the water when you are ready to mix the gnocchi.
Add salt, cinnamon, rosemary, oil and egg to mashed potato (that has cooled enough that it won’t cook the egg when you add it)
Add the flour a little at a time and mix well. You may need a little more than 1/2 cup of flour or you may need less.
Roll into a long tube and cut dumplings. Or most of the time I just roll them into dumplings. For some reason this seems easier to me.
Your water should be boiling by this time.
Drop the dumplings carefully into the boiling water. Avoid being splashed by the boiling water!
Boil them until they float (maybe 5 minutes) If they don’t float then you’ve done something terribly wrong!
No, not really, they are probably just stuck on the bottom of the pan. Carefully loosen them.
Once they are cooked, remove them and cool them with water to stop the cooking.
They are ready to eat!
Sometimes I like to take them and brown them in a little olive oil before serving them. It’s up to you. You’re the one in charge of your meal! Go crazy with it!
By the way, for this meal I the herbs I added to the gnocchi were rosemary, thyme and oregano. I used them because that’s what I used on the salmon.