Sweet Potato Gnocchi

Photo: Annelle Williams

Ingredients

1 1/2 pounds of unpeeled sweet potatoes

1 1/2 pounds of unpeeled russet potatoes

2 cups of all-purpose flour

1 egg

1/4 cup of pure maple syrup

1 teaspoon of kosher salt

Preparation

Preheat oven to 400F.

To Make Gnocchi: Wrap the potatoes and sweet potatoes in foil. Bake for an hour or until a tester goes in without any resistance. Let cool until you can handle them.

Peel and discard skins. Pass through a potato ricer into a large bowl.

Add the egg, salt, and maple syrup and mix. Add 1 cup of the flour and mix. Add the second and mix until well combined.

Turn onto a dry surface that has been lightly floured. Gently knead the dough into a 10 x8 inch log. Let rest for a few minutes.

Cut the log into four pieces. Lightly roll into a rope about 1 inch thick (give yourself a lot of space for this). Cut each rope into 1/2-inch gnocchi. Store on a lightly floured baking sheet in a single layer..

These can be cooked immediately. You will have tons however. Place them in the freezer in a single layer on a lightly floured sheet. When frozen you can toss them into an airtight container and keep in the freezer. Use within two weeks. When you do use them, allow them to thaw for 30-45 minutes in a single layer on a baking sheet.

To Cook Gnocchi: Bring a pot of well salted water to a boil. Add the gnocchi. They will sink to the bottom. After the gnocchi rise to the surface, let them cook a minute more. Scoop them out with a wire mesh skimmer or what-have-you and serve immediately with a favorite sauce.