Indulge your senses with a plate of delicious sweet potato gnocchi. Finish it off with some heart-healthy extra virgin olive oil and maybe a sprinkle of Manchego cheese. Boil what you need, and then freeze the rest. Once the little dough pillows are good and hard, slide them into a resealable freezer bag and freeze for up to six months.
1 c organic sweet potato puree (boil and mash approx 1 c sweet potato, puree to finish, or purchase organic, canned sweet potatoes:)
2 large egg yolks
2 cups all-purpose flour, plus extra for shaping
1 tablespoon sea salt
1/2 teaspoon nutmeg
2 tablespoons high-quality extra-virgin olive oil
sea salt to taste, for seasoning
Manchego cheese or fresh sage to top
In a medium mixing bowl, add in the sweet potato puree. Then using a rubber spatula, mix in the egg yolks and then sift in 1 cup of the flour. Add the nutmeg and 1 teaspoon of salt and then fold together.
Sift in the remaining 1 cup of flour and gently fold in until it is just combined. Take extra care not to over-mix so the dough doesn’t get all overworked and gooey! Liberally flour your work surface and place the dough ball on it.
Divide the ball into 6 equal pieces. Flour your hands and roll each piece into a 3/4-inch-wide rope. Using a pizza cutter, bench knife, or butter knife, slice the rope crosswise into 3/4-inch-wide pieces.
Transfer the gnocchi to a floured rimmed baking sheet and repeat rolling and slicing the remaining dough. Bring a large pot of water to a boil. Add 1 teaspoon of salt and about 20 gnocchi.
Boil until the gnocchi float up to the surface, about 5 minutes; or when they float to the top.
Use a slotted spoon to remove the little dumplings from the water and place them in a large serving bowl. Drizzle with a little olive oil and sprinkle with Maldon sea-salt.
Repeat with the remaining gnocchi, finishing each layer with more oil and salt before adding the next. Serve it up hot with some fresh sage and finely grated Manchego or Parm cheese.