Feb 202014
Tune in to “All Things Considered” at 4:20; broadcast scheduled for 4:25 EST. Listen in!
Purple Sweet Potato Gnocchi with Hazelnut Butter, at http://zesterdaily.com/cooking/sweet-potato-gnocchi-gives-italian-tradition-twist/ | Photo: Nathan Hoyt
Video: Gabriella della Croce, with thanks to Joan Gussow
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Great recipe, dazzling colors and technique, lovely photo! Brava Julia!
Smart of NPR to discover this one.
xSusan
I agree! I hope it inspires chefs all over the country to put these beautiful dumplings on their restaurant menus–and that home cooks will, too.
Hey Julia. Great recipe – a quick question, if I may:
My girlfriend and I gave it a go earlier tonight, and following the steps, we got to mashing the sweet potatoes (of the “regular” variety) after roasting them in the oven, but when it came time to add the flour… it seemed like regardless of the amount of flour being added, the sweet potato remained extremely sticky, and did not retain its shape like regular dough might. Is there something I miscalculated? Thanks in advance.
Hi Michael. First, know that any news that readers have had trouble with my recipes is received like a call from the school principal telling me that my children have misbehaved! OK, so the problem of the sticky gnocchi may be due to two things. First, that the potatoes are newly harvested and very moist. It’s best, as I say in the origin article I wrote for Zester Daily, to use old potatoes that have been sitting on the counter top for awhile and have developed some wrinkles. Second, if the dough is allowed to cool, it gluten breaks down and it becomes unworkable. If the dough is made in advance or allowed to cool, or is chilled, it simply won’t work. Either of those things sound like possibilities? Let me know!