Purple Sweet Potato Gnocchi 11 Steps
Preheat oven to 400 degrees.
Prick the purple sweet potatoes with a fork several times and bake for 40 minutes
When potatoes are done, carefully peel skin off hot potatoes. You can scoop out the flesh using a spoon.
Using the larger holes on a cheese grater, grate hot potatoes into a tidy pile on to a clean work surface. (If you have a potato ricer, that may be used instead of a grater.) You can also just use a fork or potato masher but you have to be diligent about getting all the clumps.
Evenly sprinkle flour and salt over grated potato, then top with egg. You may need slightly more flour depending on the about of potato flesh you end up with from your 3-4 sweet potatoes. Add flour half a tablespoon at a time, trying to use as little as possible.
Knead dough as briefly (3-5 minutes) as you can to form an elastic and smooth dough. Sprinkle flour when necessary to prevent sticking, but again try to use as little as possible.
Divide dough ball into eight portions. Roll each portion into a 12 inch rope. Cut 1 inch portions from each rope to form gnocchi.
If you like, use a gnocchi board or fork to make ridges on each gnocchi. Place on baking sheet and place in freezer until ready to cook. Once gnocchi is frozen, you can transfer to ziplock bag and store in freezer.
You can also cook gnocchi right away. Salt water generously and boil gnocchi for about 5 minutes or until gnocchi floats to the top of the water.
Serve with your favourite sauce.
Note: You can halve recipe and you can just use a whole egg