I remember when I was a kid, I used to make Gnocchi with my mum and my grandma in our holiday home. I was mainly mashing the potatoes (or the pumpkin) with my hands or shaping the gnocchi at the end. Those were amazing and intimate personal moments that I will never forget. I tried for the first time to use sweet potatoes, which, in terms of sweetness and consistency, are very similar to the Hokkaido/Delica pumpkin that my mum was using back in the days. I have found the sweet potatoes slightly easier to handle and knead than the pumpkin, but stickier than the traditional potatoes. I love the sweetness of the sweet potatoes and the perfect balance with the flavors of the sage. We kept this recipe very much in line with the Italian tradition. It's delicious! If you like sweet potatoes, this recipe is a must-try!
- 300g of Organic Stone-grounded Whole Wheat Flour
- 700g of Sweet Potatoes
- Sea Salt
- Fresh Sage
- 1 Clove of Garlic
- Red Chili (optional)
- Extra-virgin Olive Oil
- Steam the sweet potatoes for 15-20mins depending on the size. I use the Instapot but any other option works!
- Once the sweet potatoes are fully cooked let them cool down.
- Remove the skin and mash them with a fork in a big bowl.
- Season with sea salt and start adding little by little the flour, mixing it with the sweet potatoes until you obtain a dough consistency.
- Move the dough to a wooden or marble surface, ideally a big chopping board, and knead the dough until it becomes homogeneous and smooth. Adjust with flour if you feel like the dough is sticky.
- Once the dough is ready, cover it and let it rest for 5-10 mins.
- Cut a piece of dough (diameter approx. 5cm / 2 inches). Roll the piece into a tube (diameter approx. 2cm / 1 inch) and cut thumb size pieces.
- For each piece gently press little dimples on the flat side of the gnocchi and quickly slide your finger. This is the trick my grandma and my mum used to have the seasoning sauce sticking to the gnocchi.
- Repeat the last 2 steps until you run out of dough.
- Rest the gnocchi on a surface and make sure they don't stick to each other.
- Boil the water and add 1 tablespoon of sea salt. Once it's boiling pour a handful of gnocchi into the pot. Use a fork to make sure they don't stick to each other or to the pot. You don't want to put too many gnocchi in one go as it would be difficult to separate them.
- Once the gnocchi are floating on the surface of the water, drain them with a strainer and pour them into the pan with the seasoning. See below.
- Wash 6-7 sage leaves and dry them using a paper towel.
- Simmer one clove of garlic and some red chilies (optional) in a pan with extra-virgin olive oil and add the sage leaves. Stir al together until the garlic becomes golden. Turn off the fire and let it rest. The olive oil will get a delicious sage flavor.
Once the gnocchi are ready, season them with the sage infused extra-virgin olive oil.