The easiest and best way to make Sweet Potato Gnocchi! Serve it with a glass of the fine rose wine Rodambelo of “Oenou Yi – Ktima Vassiliades”.
Ingredients:
- 2 sweet potatoes (600-650 g)
- 1 egg
- 200-300g all-purpose flour + extra for rolling
- salt and pepper
- 1 tbsp olive oil
- 1 tsp butter
- 2 cloves of garlic, finely chopped
- ½ tsp chili flakes
- 2 tbsp parsley, finely chopped
Preparation:
- Pierce the sweet potatoes with a fork and boil them for 15 minutes.
- Carefully cut them in half and let them cool. Remove the flesh with a spoon and place them in a bowl.
- Mash the sweet potato with a fork.
- In a bowl, add the egg, flour (the amount depends on how much moisture the sweet potato will release), salt and pepper. Mix until you create a dough that doesn’t stick on your hands.
- In the meantime, place a pot full of salted water over high heat and bring to a boil.
- Use a spatula to transfer mixture to a pastry bag without overfilling it.
- Dust the kitchen counter or any surface with flour. Using the pastry bag, make strings of dough. Repeat the process so that you have multiple strings on your counter. Using a knife cut 1cm stripes creating small dough rectangles. Press each gnocchi’s surface with a fork.
- In a deep bowl, add ice water to be used later.
- Lower heat. When the water simmers, add the gnocchi. When they come up to the surface, fish them with a spaghetti spoon and transfer them to the bowl with the ice water.
- When finished, remove the gnocchi again with the spaghetti spoon. Drain and wipe with a paper towel.
- In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Sauté the gnocchi for 2-3 minutes until slightly golden.
- Add the butter, garlic, chili flakes and mix using a wooden spoon.
- Sauté for 1 more minute and serve along with a glass of the fine rose wine Rodambelo of “Oenou Yi – Ktima Vassiliades”.
