Pasta is Italian comfort food, right? I mean gnocchi is literally like pillow potato dumplings covered in sauce and cheese. Is it bad that I’m drooling on my keyboard? I had some leftover potatoes that needed used up and some time to play around in the kitchen and that’s usually when delicious things happen. Fun fact about this recipe is that you use two sweet potatoes and one regular russet potato in the mixture. You’re going to start by popping these guys in the oven for about 45-50 minutes to soften them up. You can also slice them in half to make the scooping easier but either way works!
Careful when you scoop out the potatoes because it’s pretty toasty from sitting in that oven and you don’t want to burn your fingers. Then, you’ll throw them in the bowl of your mixing bowl and mash with the back of a fork. Or, you can use a potato ricer which is the typical way to make gnocchi. I just don’t happen to have one of those yet, cough, Christmas, cough. Then, you’ll add in all your other ingredients, adding the flour last, and mix it all up in your mixer.
About 1/2 cup at a time, add in your flour until the dough combines and is only slightly sticky to the touch. Your dough is going to be nice and warm and doughy and smell fantastic. But, sorry you are only halfway there. Flour your counter heavily, like a half an inch thick heavily. Then, roll it out until a big, even square of dough. Use a pizza cutter and slice your giant square of dough into big, long skinny line. Then, you can roll it into a rope and slice it into like 1 1/2 inch pieces. At this point, you can also use your cute little gnocchi board but again, I don’t have one of those yet. While you are finishing up your gnocchi pieces, start boiling a big pot of salted water.Toss your pieces of gnocchi in the boiling water and let them hang out in there for about 4-5 minutes. Once they rise to the top, give them about 45 seconds-one minute and then they’ll be ready to go! Take them out with a slotted spoon and set aside until they are all finished up. Throw some salt and pepper on them for a little extra yummy flavor. Since these little dumplings have so much flavor, you don’t need a crazy tomato sauce or anything. I just melted some butter in a pan, threw in some rosemary, some pasta water and then tossed the potato pieces in the pan to coat them pretty well. And ta-da, you have a yummy little dinner that you’ll devour in five minutes. Literally, I don’t think I sat down while I ate this. No judgement.
- 2 large sweet potatoes
- 1 medium russet potato
- 1-2 tablespoons olive oil, to brush potatoes
- 2 tablespoons flaky sea salt
- 1/4 cup freshly shredded Parmigiano Reggiano cheese, plus more to top
- 1 large egg, lightly beaten
- 2 tablespoons honey
- 2 to 3 cups all purpose flour
- salt and pepper, to taste
- Heat your oven to 425°F. Brush potatoes with olive oil and poke them with a fork all around. Bake in the oven for 45-50 minutes, or until tender.
- Let potatoes cool for a few minutes until they cool down a bit and you don't burn your fingers.
- Take the skins off and put the flesh in your electric mixer. The skins should peel right off. Mash the potatoes with the back of a fork or use your potato ricer.
- Then, add the cheese, egg, honey and flaky sea salt to your mixer.
- Add your flour, about 1/2 cup at a time, until a soft dough forms. Keep adding flour until dough is warm and not too sticky.
- Add additional salt and pepper, as needed.
- Lay flour out on a heavily floured surface and shape into a large square. Using a pizza slicer, cut them into long, thin pieces. Then, roll them into long ropes, sprinkling with flour as needed.
- Then, slice them into little 1 inch pieces. If you have a gnocchi board, use it in this step.
- While you are finishing your gnocchi, bring a large pot of salted water to boil.
- Add gnocchi in batches, cooking them about 4-5 minutes. Using a slotted spoon, remove and set aside.
- After cooking your gnocchi, toss it in your sauce, top with cheese and enjoy!