Gnocchi is one of my absolute favorite foods. They usually are found under the pasta sections of most restaurant menus, but to me they are much more close to a delectable little dumpling. Gnocchi literally means “little pillow” in Italian and they live up to their name. Traditionally they are made with regular potatoes and/or ricotta, but I decided to put a spin on them with these incredible sweet potato gnocchi! The first thing to do was prepare the sweet potatoes. They got pricked all over with a fork so that they wouldn’t explode. Now there were two routes I could have gone. I could have baked them, but since I am an instant gratification type of woman I just microwaved them on a microwave safe plate for 12 minutes, until they were super soft. Then I let them cool a while so I could easily handle them.
I cut the sweet potatoes in half and scooped the filling out of the skin right into a big bowl. Then I added quinoa flour, ricotta cheese, mascarpone cheese, parmesan, roasted garlic, brown sugar and lots of spices and seasoning. I stirred it all together to combine, then with my clean hands I brought it together into a ball and turned it out onto my lightly floured surface to knead it until well incorporated and smooth.
One of the many great things about using the quinoa flour was that there was no gluten that needed to relax for an hour like in regular pasta doughs! I could get going on forming the sweet potato gnocchi right away. I cut the ball of dough into 8 equal pieces. Then I took the first piece and gently used my two palms to roll it back and forth until it became a thin, long log.
I cut the log of dough into 1 inch pieces. To make the signature ridges that gnocchi always have, I just rolled each piece over the back of a fork. The tines make the ridges perfect every time! Then the sweet potato gnocchi got transferred to a holding tray lined with parchment paper and I repeated the process with the other 7 pieces of dough.
Once the sweet potato gnocchi were all prepared I set the tray of them aside and got a big pot of salted water on the stove to boil for cooking them. Then I got my large rondeau pan out and made the sun dried tomato and mushroom broth. I heated up a cup of olive oil in the pan over medium high heat, then added chopped sage and roasted garlic to let them get fragrant. Then I added a jar of sun-dried tomatoes with the oil they were packed in, sliced mushrooms, capers, white wine and parmesan cheese. That wonderful mixture got brought to a boil, then I let it simmer on low for 15 minutes.
The water was boiling by the time the broth was done cooking. I gently poured the sweet potato gnocchi into the boiling water to cook, which only took less than two minutes. Then I drained them and poured them right into the big pan of sun dried tomato broth. That all got a big stir and I turned off the heat. The sweet potato gnocchi was ready!
I just scooped out the sweet potato gnocchi into bowls, sprinkled chopped sage on top and served immediately! Oh my goodness, the gnocchi were incredibly fluffy and cloud like with so much flavor. I couldn’t believe it was vegetarian and gluten free because it was wonderfully filling and satisfying. The gnocchi took a little time to prepare but they were so well worth the effort. Enjoy friends!