3.
6.
Photos by hailey hoffman/The astorian
The sweet potato mixture, after adding egg, Parmesan cheese and flour.
The dough, after being rolled along a fork to create a small, ridged design.
4.
7.
The kneaded dough.
When ready, the gnocchi float to the surface of a pot of boiling water.
5.
8.
The dough should be sliced into 1/2-inch pieces.
Continued from Page 8
Steps:
Poke holes into the sweet potato. Bake
the sweet potato in the oven (about 15 to 30
minutes at 425 degrees Fahrenheit) or heat
in the microwave (about 6 to 10 minutes)
until soft.
Let the potato cool until safe to touch.
Remove all potato skin. Mash the potato
until smooth.
Add egg, Parmesan cheese and flour.
Mix the ingredients together. Knead until
the dough is firm and doesn’t stick to your
hands. You may need to add more flour
depending on how much sweet potato you
use.
Form dough into a ball and divide into
four sections. Take the sections and roll into
one-inch ropes. Using a sharp knife, slice
into 1/2-inch pieces.
Optional step: roll the gnocchi chunks
along the back of a fork to create a small,
ridged design.
Add gnocchi to a pot of boiling water.
Gnocchi are done when they float to the
The last major step of the recipe calls for cooking the gnocchi in a pan.
surface after about two to three minutes.
Drain the gnocchi after all the pieces have
floated to the surface.
In another pan, melt the butter. Add the
sage leaves. Cook the mixture until the but-
ter begins to brown and gives off a nutty
aroma.
Toss the gnocchi into the pan and
cook until the sides are golden brown and
crispier.
Remove from heat and top with Parme-
san cheese.
Notes:
This dish serves at least two, depend-
ing on how hungry you are and how much
sweet potato was used.
Be sure to use vegetarian Parmesan
cheese to make the dish fully vegetarian.
If you are vegan, try using a flax egg. To
make a flax egg, mix 1 tablespoon seed and
3 tablespoons of water. Let the mixture sit
for about five minutes so it can thicken.
Once the mixture has combined, add to the
dish as you would a regular egg.
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