Gnocchi is an Italian pasta, the most common of which is classic potato gnocchi, made with cooked mashed potatoes, flour and eggs.
Good gnocchi, which is essentially a light potato dumpling, shouldn't be tough or chewy at all, but soft and delicate, with a silky-smooth texture.
I found that making the gnocchi with sweet potatoes as opposed to the white made these even more silky smooth.
Tip: If making mash potato leave some out for your gnocchi so that you aren't using mashed potato with added cream, milk or butter as this will change the consistency of your gnocchi; not always a bad thing, but they won't be consistent. Sometimes they will be spot on and others disappointing. And although making gnocchi is simple and straightforward they do take a little time to cut and shape.
Ingredients
500g sweet potato
150g plain flour
Egg yolk
1 Onion
Handful of Fresh tomatoes
1tsp Garlic Puree
1tbsp dried oregano
Seasoning to taste
Grated Parmesan cheese to serve
Method
1, Mix approximately 500g of cold and dry mashed sweet potato with 150g plain flour and an egg yolk. Try not to work the dough too much if you can help it
2, Add some flour to your bench and portion dough into sections; I went for 4 and rolled into logs to cut your gnocchi pieces
3, Once cut I shaped mine (or attempted to) along a butter paddle but you can also press with a fork for a similar effect
4, Cook in boiled water for approximately 3 minutes; when floating they are done and ready to be added into a sauce of your choice
5, For the sauce I fried an onion and added in a handful of chopped fresh tomatoes, garlic puree, oregano (ran out of basil) and seasoning
6, Top with parmesan and fresh basil (if you have some)
7, Enjoy!!