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Topic: Help with gnocchi? Sweet potatoes?  (Read 2021 times)
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« on: July 06, 2004 05:18:13 PM »

Because I recently came into some sweet potatoes--and I haven't ever liked them before--I searched for recipes and found sweet potato gnocchi: http://www.fatfree.com/recipes/potatoes/sweet-potato-gnocchi  I just tried to make them, but it was pretty much a disaster.  Even with adding way more flour than listed, I couldn't get anything that seemed like the right consistency dough to me.  I managed to roll it up and make the dumplings, but when I tried to cook them they boiled away into bits.  Very sad, considering the work that went into them.  About half the dough, separated into dumplings, is now sitting in the freezer, though I don't know that they'll fare any better.

Does anyone have any recommendations on how to make these things?  Or any other recipes for sweet potatoes that are likely to win over a sweet potato hater?  I know I'm going to be getting more of the buggers come fall.  Thanks in advance!
« Reply #1 on: July 06, 2004 05:30:33 PM »

in a review i saw for a gnocchi recipe someone said that if the recipe doesn't have egg it will turn into like porridge-texture when you boil it. that's all i've heard though  Undecided
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« Reply #2 on: July 06, 2004 05:30:33 PM »

one thing my grandma does to sweet potatoes is to cut little slices in them (raw) and put in pieces of butter, slivers of garlic, and sprigs of rosemary.  Then bake them.  They turn out really nice and savory (nothing like the sweet thanksgiving dish with marshmallows on top)
« Reply #3 on: July 06, 2004 07:27:42 PM »

Thanks for the suggestions!  Melidomi, your grandma's recipe sounds great.  wannabesupercrafty--that makes sense.  Maybe they'll stick together next time!
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« Reply #4 on: July 07, 2004 12:28:22 AM »

As you probably know, gnocchi is an italian dish an a real italian cook would horrify if you add egg to the dough. The trick to do perfect gnocchi is to find the perfect potatoes - that must have a "dry" consistence, so that they do not absorbe too much flour. In Italy we call them "yellow" potatoes. We don't use sweet potatoes, so I don't know how their "paste" looks like. But you must not be afraid of adding flour. :-) Also, remember that the water to cook gnocchi must be boiling!
I have an easier recipe for pumpkin gnocchi -with egg, this time! :-) If you want it, I can post it.
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« Reply #5 on: July 07, 2004 05:15:48 AM »

gnocchi is usually made with regular potatoes but when i worked in a five star restaraunt i made them with sweet potatoes. to work the potatoes need to be starchy and unfortunatley sweet potatoes are not starchy enough, what i used to do is add a few regular or yukon gold potatoes mashed up untill i reached the correct consistency. i have also succsefully made them at home this way. i hope this helps you.

« Reply #6 on: July 07, 2004 04:01:17 PM »

what i used to do is add a few regular or yukon gold potatoes mashed up untill i reached the correct consistency.

This is probably a stupid question, but how do you know the correct consistency?
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« Reply #7 on: July 07, 2004 05:09:18 PM »

This is probably a stupid question, but how do you know the correct consistency?

As I understand it, you just know. This is what my grand-aunt told me, but even after helping her make gnocchi, I can't make gnocchi that don't fall apart upon touching the water. But then, she's been making gnocchi for at least 50 years longer than I have.

sushimifune's adivce is good (or, at least, common  Wink ), use yellow potatoes, no egg and don't be shy with the flour. Key words for the dough are: fairly firm, smooth, non-sticky dough. But then, all my gnocchi have met with failure, so don't take my word for it...
« Reply #8 on: July 11, 2004 05:37:50 PM »

I think the best way to eat a sweet potato is to wash it, stab it with a fork a few times, wrap it in foil, toss into oven at 350 for 40-70 minutes (depending on size) and you have the tastiest baked thing ever!! open it up eat right out of the skin mashed with some butter- it's truly delicious! *you know when it's done when it is soft to the touch- just like a regular potato.

also, you can make home fries with a sweet potatoes that are so yummy!

as far as the gnocchi goes i am no help...

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« Reply #9 on: July 29, 2004 12:30:29 PM »

I make sweet potato french fries, and salt them.  they are really good that way.


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