I love sweet potatoes. I love Gnocchi. Together, there is much happiness! It took a while before I figured out a recipe that yielded these lovely, fluffy, sweet potato pillows of joy. The fork marks take a while to master, so feel free to just cut them into bite sized pieces before tossing them into the boiling water.
Sweet Potato Gnocchi
1 lbs sweet potato
1 tbsp olive oil
1/4 cup pureed silken tofu
1/2 tsp salt
1 cup all purpose flour
1 cup whole wheat pastry flour
Bake the sweet potato in the oven until it's soft. (350 degrees for 30-60 minutes or more depending on whether you've got a bunch of small potatoes or one huge one) Once it's cool, peel it and mash it. Stir in the olive oil and tofu until thoroughly combined, then add the dry ingredients and mix until a soft dough forms.
Using well floured hands and (CLEAN) countertop, roll the dough into snakes about the thickness of your thumb. Cut the snake into 1 inch segments and roll them along the back of a fork, if desired, to produce ribs.
Gently put your gnocchi in a very large pot of boiling water and cook for about 5 minutes or until all the gnocchi are floating. Yields about 2 lbs of gnocchi.
If you don't want 2 lbs of gnocchi right now, lay them out in one layer on a cookie sheet covered with a sheet of wax paper and sprinkling of cornstarch. Put the cookie sheet in the freezer and then transfer them to a ziplock bag or freezer container once frozen. Cook frozen the same way you would at room temperature!
Here is my Gnocchi served with Sugar Snap Peas that have been sauteed in a few tbsp of olive oil with a few tbsp of chopped fresh rosemary and two cloves of chopped garlic.