I have a table of picky eaters. Especially my boys, especially the baby. Sometimes mealtimes make me want to go screaming off into the sunset, pulling out my hair.
Last week I had a hankering for Gnocchi. I don’t know why, as I’ve never made it, never ordered it, never really had it. It just sounds so good. Gnocchi. Yummy dough-y goodness! Sounds like something kids would like. So, I decided to try to make it. Surprisingly, it was so easy, and so fast. The best part, everyone, I mean everyone, loved it! Licking their plates kind of loving. I want to share this recipe with you – please try it – it’s not hard and it is sure to please the pickiest eaters!
(This recipe is different from traditional gnocchi – this one’s got secret good for you ingredients!)
Secret ingredient: yummy yam!Print
- 2 cups ricotta cheese (basically 1 container)
- 1/2 cup yam puree
- 1 large egg
- 1 large egg white
- 1/4 cup parmesan cheese
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 jar pasta sauce
- In one bowl, mix together ricotta cheese, yam, eggs, and parmesan cheese.
- In another bowl, mix flour, baking powder and salt.
- Then mix the wet ingredients with the dry, until well combined, and a soft sticky dough forms. If you find the dough too sticky, just work in small amounts of flour until you get the consistency you want.
- On a well floured surface, with your hands, roll out the dough into 4 strips, with the width being no more than a 1/4 to 1/2 inch thick (I’m beginning to think the smaller the better with Gnocchi). If the dough is too thick, the gnocchi won’t cook properly.
- Then cut the strips into 1/4 to 1/2 inch long pieces (again, I think smaller is better), transferring them onto a cookie sheet lined with wax paper. This is so you can put them in the fridge until you are ready to make them, and so the gnocchi won’t stick together.
- Use a large pot to boil your water (I like to use a stock pot to prevent clumping).
- Add the gnocchi slowly to the boiling water. Don’t dump them in all at once, as they will clump together. I found that cooking them in 2 batches works well, just put the cooked ones into a glass bowl, cover with foil, then proceed with the next batch. Boil them until they float – this will only take about 5-7 minutes.
- You are done, now just add the sauce. Pour a glass of wine for those eaters over the age of 18. Eat. Yum.
Rolling the dough for gnocchi.
Cutting the dough into gnocchi.
Sweet Potato Gnocchi Recipe Tips:
- If you like your gnocchi more firm, I would try to fry them up a bit in a frying pan with a little bit of olive oil for about 4 minutes or so. Then toss them with sauce.
- For extra added nutrition, you can add 1/2 cup of pureed yam that you may have left over, into your pasta sauce. It’s sweet, and know one will even know it’s in there! Bonus!