Making gnocchi is simple and they can be enjoyed immediately or frozen to be used at your convenience. Enjoy!
(makes 8-10 servings)
what you’ll need
- Pastry Bag or large Sandwich Bag
- 2 lb (32 oz) sweet potatoes
- 1-1/2 cups (375 mL) potato starch
- 2 eggs
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) freshly ground black pepper
- 8 cups (2 L) water
- 12 cups (3 L) ice water
- 2 tbsp (30 mL) olive oil or avocado oil
instructions
1. Preheat oven to 300F
2. Bake potatoes until fork tender, about one hour.
3. Remove from heat and cool to room temperature.
4. Remove flesh from the potatoes and transfer to a mixing bowl, reserving potato skins for another use. (see tips)
5. Add potato starch, eggs, and salt & pepper. Using your hands or a wooden spoon mix well to combine.
6. Dough will be soft and sticky to the touch. Transfer dough to the refrigerator to rest for one hour.
7. In a sauce pot, bring 8 cups (2L) of water to a boil over medium heat.
8. Fill a bowl with 12 cups of ice water and set aside.
9. Remove dough from the refrigerator and place half of the dough in a pastry bag.
10. Lightly squeeze the bag releasing about ½ inches of dough. Using a sharp knife cut the dough into the boiling water (see tips). Repeat until all dough is used. Refill bag with remaining dough and repeat.Video Player00:0000:14
11. Cook until gnocchi float to the top of the water.
12. Remove gnocchi from boiling water and cool in ice water.
13. Strain gnocchi from water and toss in olive oil.
Use immediately or transfer to an air-tight container and refrigerate for up to 3 days.
cooking instructions:
To cook gnocchi, warm a sauté pan over medium/high heat. Add 2 tbsp of olive or avocado oil and add gnocchi to the pan. Turn heat to medium/low heat and cook until crisp, about 1-2 minutes, flip and repeat. Add your favourite sauce and bring to a simmer. Enjoy immediately.
chef jordan’s tips
- Remaining skins can create incredible potato skins which can be filled with tomato sauce and fresh basil creating a potato pizza!
- Safety First! To avoid the hot water from splashing when cutting the gnocchi into the boiling water, move the pot to the back burner keeping your body far away. Also, wear an apron!
