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Purple Sweet Potato Gnocchi
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Stokes Purple Sweet Potato Gnocchi

Author Eric Samuelson

Ingredients

For the gnocchi

  • 1 large Stokes Purple Sweet Potato
  • 5-6 medium Russet potatoes pierced
  • 1 egg
  • 1 ½ tablespoon kosher salt
  • 1 pinch nutmeg
  • 1 ½ cups all-purpose flour plus additional, for dusting
  • Oil and/or butter for pan frying
  • 1 bunch sage leaves chiffonade

For the cheese sauce

  • 2 oz Parmesan cheese
  • 6 oz Brick Provolone, or Mozzarella cheese
  • 3 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 2 cups whole milk
  • kosher salt and white pepper to taste

Instructions

Preparing the potatoes

  • Preheat your oven to 375 degrees.
  • Clean and pierce your Russets. Bake for 1 hour or until a fork can go through it. Set aside to cool.
  • While the potatoes are cooking, peel and cube your Purple Sweet Potato. Place into a steamer basket inside a pot with enough water to just not touch the sweet potatoes. Cover with a lid, bring to a boil, then down to a simmer. Cook until they can be mashed with a fork, 15-20 minutes. Set aside.

Preparing the dough

  • Weigh out 15 ounces of each potato, if you don't have exact, make sure you just have 30 ounces of combined potato.
  • Combine the Russets and the Purple sweet potatoes together in a large bowl. Mash with a potato masher to combine. Add the salt, egg, and nutmeg, stir to combine. Now add in the flour. Mix together until a dough forms. Once it gets started I like to put it onto my work surface and knead it until a ball of dough is formed. You may need to add more flour.
  • Cut the dough into 6 pieces. Roll each piece into a log. Using a bench scrapper or a knife, cut into equal bite sized pieces.

Cooking the gnocchi

  • Fill a large pot with water. Bring to a boil. Add about a cup of gnocchi at a time, don't overcrowd.
  • Once the gnocchi float to the surface, they are done. Remove with a slotted spoon.

Preparing the cheese sauce

  • Melt the butter in a large saucepan over medium high heat. Add in the flour, salt, and white pepper.
  • Then add in the milk. Bring to a boil for 1 minute, stirring constantly. After that minute remove from the heat and whisk in the cheese.

Finishing the gnocchi

  • Add a combo of butter and oil to coat the bottom of a frying pan. Heat the pan over high heat. Add the gnocchi a couple handfuls at a time, again don't crowd them. Add in some of the sage.
  • Cook until the gnocchi has browned about 2-4 minutes. Remove from the pan and finish the rest of them. I do it in 3 batches.
  • Lightly sauce the gnocchi and serve.