February, with its serial blizzards and record-shattering low temperatures has been a cruel month for New Yorkers. At the farmers market, such as it is, there are root vegetables galore, potatoes that have been in storage since fall, and not much else. In truth, it’s the best time for pillowy sweet potato gnocchi, which are best made when the tubers are not freshly harvested and brimming with moisture.
My friend and neighbor, Joan Gussow, grows her own sweet potatoes and we made them together on a recent blustery day along with my two daughters in her light-filled kitchen on the west bank of the Hudson River. If Joan Gussow, master gardener and one of the most important voices in the real food movement, loves my sweet potato gnocchi, I know you will, too.
National Public Radio discovered my new twist on this Italian classic and is airing the story on their “Found Recipes” series on “All Things Considered” this Thursday, February 20. Listen in to find out how you can make them. Infinitely more delicious than a mouthful of sweet potatoes with marshmallows, they are bound to lift your spirits on a bleak winter day.