When we recently found ourselves the owners of a huge bag of sweet potatoes that needed to be used up we tried this recipe from the Blue Grotto Restaurant (printed in the Providence Journal). As anyone who knows me knows- I just LOVE good gnocchi. yumm. This recipe was delicious, the end result being different than I expected (due to the bit of sweetness in the sauce), but still worth blogging about. A couple tips if you were to try this at home:
1- double the sauce recipe (at least)- the amount of sauce in the recipe is very little
2- As making gnocchi can be a long process- think about making a double batch of the gnocchi and then freezing some for latter. Gnocchi freezes extremely well- after rolling / cutting and shaping the gnocchi, put them on a cookie sheet and flash freeze for 30 minutes. Then you can just store them in the Ziploc bag or other container and keep them frozen to use latter. To use just pop the gnocchi in boiling water (note- they take an extra minute or two to cook when frozen).
Now a question- why oh why are the gnocchi I make always firmer than I like? (I know, mix less, use less flour, but I seem to try this and they seem to always end up firm) I'm now on a quest to make the perfect gnocchi.... Feel free to pass along any tips you may have!
Enjoy!
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