As mentioned, this is a recipe in transition. If you’re looking for a more fleshed-out recipe, click on one of the links above. And if you have any advice, feel free to leave them for me in the comments. I will, one day, be the master of sweet potato gnocchi!
Roast 12 ounces (350g) of baking potatoes and 2 1/2-pounds (1kg) of sweet potatoes, halved, on a oiled and lightly-salted baking sheet for 45 minutes to an hour, in a 400F (200C) oven.
Once roasted and cool enough to handle, scrape out the pulp from the potato jackets. You should have 1 1/4-pounds (650g).
Pass the pulp through a potato ricer or food mill, or mash thoroughly. Don’t use a food processor, which will make them gummy. (If you’re wondering what you can do with the potato skins, you can send them to me.)
Ok, now here’s the catch: one has to decide how much flour to add. Too much, and they’ll be gummy, too little and they’re hard to roll. The trick is to add just the right amount of flour so the dough is still sticky, but will hold together.
I mixed in 1 1/2 cups (210g) flour, 1 large egg, a grating of nutmeg, 1/2 ounce (15g) grated Parmesan cheese, and a little salt.
Since this is a non-traditional recipe, I’m gonna tell you to start with a smaller amount of flour, and add more as you go. The dough is just right when you can roll it on a floured countertop (I used semolina) and it’s just firm enough to form a pillowy-soft cylinder.
Cut the cylinders into pieces about half as long as your thumb, then roll each piece over the back of a floured fork, to make indentations in them.
Set the gnocchi on a flour-dusted baking sheet, preferably lined with parchment paper, until ready to cook. (They can be frozen at this point, then wrapped in a freezer bag, too.) Bring a large pot of salted water to a boil, then cook the gnocchi. They’ll take about 5 minutes to cook. Take one out, rinse it under cool water, then taste it. If it’s cooked in the middle, it’s done.
Toss gnocchi in a pan of still-warm browned butter, add freshly-chopped sage, a few grinds of black pepper, and coarsely-grated Parmesan or Pecorino, and serve with pride.