Okinawan Sweet Potato Gnocci!

A family friend (and fellow blogger) Alli had a gnocci party a few weeks ago and posted a delicious-looking recipe for potato gnocci.  I decided that, since I am a self-proclaimed sweet potato addict and Ben loves pasta, it would be a total win-win to create this dish.  In order to make it bind together a bit more I added some flaxseed+water mixture (a great egg substitute) and I used half whole-wheat flour and half all-purpose.  It is DELICIOUS!  And surprisingly quick and simple!

Okinawan Sweet Potato Gnocci

[adapted from Alli’s recipe]

  • 2 pounds local Okinawan sweet potatoes, washed
  • 1 1/4 cup flour: I used 1/2 whole wheat + 1/2 unbleached all-purpose
  • 1 tsp salt
  • thickening mixture: 1 Tbsp ground flaxseed + 3 Tbsp water

Preheat oven to 400 degrees.

Bake dry potatoes until fully cooked (I’m not gonna lie, I cut mine into smaller pieces and put them in foil to speed up the process – I’m not the most patient chef).

Mix ground flaxseed and water and set aside to conglomerate.

Carefully unwrap and peel the potatoes (using a paring knife worked best for me).

Mash potatoes into a large bowl (I did mine by hand with a fork, but a ricer would have been a super handy tool if you have one.) Be sure not to turn them into mashed potatoes!

Add flour and salt to the potatoes and mix into a dough with your (clean) hands. This is where you’ll need to judge whether you need to add more flour to make it less sticky or if you need to add some of the flaxseed mixture to make it less dry (I would just add a little bit at a time).

Start a large pot of water bowling at this point so that as you complete a set of gnocchi, you can start the cooking process as soon as possible.

Divide dough into quarters.

Roll each quarter into a long rope  onto a cutting board or large surface.

Cut off small 1/2-1″ pieces and form them as you like [Alli’s blog has some great photos people getting creative with their gnocci designs!]. Keep them separated on a plate/cutting board as you finish

*Note: you may want to take 1-2 formed gnocchi, and boil them first to test that your flour/potato mixture is going to stay together as a dough.  If it falls apart in the boiling water, you need to add more flour/flaxseed to your dough!

Add the first set (the first 1/4 of dough) to boiling water.  They will immediately sink.  They rise to the top when done (about 3-5 minutes).  Take out with slotted spoon, or small mesh strainer if you don’t have one.

Repeat with remaining gnocchi [it gets to be pretty fun because the water turns color with the sweet potato… see:]

Enjoy! You can eat these as is or do as we did and saute them with olive oil, salt and pepper to cook in an added flavor.  Top with your favorite red sauce or pesto.

We also spaced uncooked gnocchi on a baking sheet and put them in the freezer for an hour.

Remove from sheet and put in plastic bag or container in the freezer for a quick meal in the future.

Delicious, nutritious and localicious!


3 thoughts on “Okinawan Sweet Potato Gnocci!

  1. Therese says:

    I LOVE sweet potato gnocci!!!!!! The first time I made it, however, I put too much flour in it and it came out SO starchy! But it’s the first time I used lessons from You Tube to teach me how to make it!

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