RECIPE MAGIC!

SWEET POTATO GNOCCHI

Italian cuisine is renowned for its pasta. But there are several other classics that offer similar comfort and satisfaction without being pasta. Sweet Potato Gnocchi is an amazing autumn twist on the traditional Italian dumpling. It celebrates the pillowy texture of gnocchi with the rich, earthy flavour of sweet potatoes. This vibrant orange pasta is both a visual and taste sensation! Be prepared to spend a couple of hours preparing your gnocchi. It will be worth every minute!

INGREDIENTS:

5 medium sweet potatoes (about 2 pound)
1 large egg
3 cups all-purpose flour, more for rolling surface
1/2 tsp salt
1/4 cup Mushroom Sage EVOO
1/4 cup Butter EVOO
2 tbsp Garlic EVOO

DIRECTIONS:
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-60 minutes until soft. Or use your microwave. Wrap in paper towels and cook for 10 minutes until soft. Let sweet potatoes cool to touch, then cut in half, scoop out flesh with spoon and place in a bowl. Use a ricer or potato masher on the flesh and place in a separate large bowl. A ricer will make fluffier gnocchi. Add egg and salt and gently fold until egg is combined. Gradually add flour until a soft dough forms. It should be slightly sticky but manageable. Too much mixing will make the gnocchi's tough.

On a floured surface take a tangerine-sized amount of the dough and roll by hand into a rope about 1/2-inch thick. Cut the ropes in 1-inch pieces to form the gnocchi. You can use fork tines to create classic ridges but this is optional. Bring a large pot of salted water to a boil. Cook gnocchi in batches, dropping them into the boiling water. After they float to the surface cook for 2 to 3 minutes. Remove with a slotted spoon and place on paper towel to drain. Move to a platter. Serve with a favourite sauce. For a simple sauce, drizzle a combination of Butter, Garlic and Mushroom Sage EVOOs until coated. You can warm the EVOOs before coating. 

Note: You can freeze uncooked gnocchi for later use. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag.