- 2 Large Sweet Potatoes
- 1 to 2 1/2 Cups of Flour (As needed)
- 1 Egg, slightly beaten
- Chipotles in Adobo (I used 3 Chipotle Peppers, diced, and 1 Tablespoon Adobo Sauce. This adds a nice amount of heat. If you don’t like spicy, use a little less.)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Black Pepper
Chop the potatoes into about 2″ chunks, and boil in well salted water until cooked. Place in a bowl and allow to cool. Remove the skins, and mash well. I use my potato ricer. Mix in the egg, chipotle peppers, adobo sauce, salt, nutmeg and black pepper. Stir in flour, 1/4 of a cup at a time until you form a loose dough.
Turn the dough out on a floured surface and divide into eight parts. Cover any dough you are not working with with saran wrap to keep it from drying out. Carefully roll out the dough into a 1/2″ log, adding flour as necessary. The dough is incredibly soft, so it takes a light touch to not squish the dough, or just push it across your work surface. Use a dough cutter to cut your individual gnocchi. A knife of any kind obviously works fine for this.
Sprinkle liberally with flour and use the dough cutter to transfer to a floured cookie sheet. Repeat until all gnocchi have been formed.
The gnocchi freeze very well at this phase. Place them in the freezer on the cookie sheet for 20 minutes or so, and then they can be transferred to a plastic bag.
Prepare your sauce. To cook, boil a large pot of salted water, and cook in batches until the gnocchi float. It will only take a minute or two. Use a spider to remove the gnocchi to a clean bowl. Toss with sauce, and serve hot.
Alfredo sauce is just one option of sauces to enjoy on gnocchi. But I love this one. The lemon zest keeps the sauce feeling light, and the umami flavor from the parmesan pairs well with the chipotle and sweet potatoes.
- 2 Tablespoons Butter
- 3 Garlic Cloves, smashed and diced
- 2 Tablespoons Flour
- Zest from 1 Lemon
- 2 Cups Milk, nuked (In this case, I used 1% because that’s what we keep in our house)
- 4 oz Neufchatel (Or Cream Cheese, but Neufchatel is a little lower in fat)
- 6 oz Freshly Grated Parmesan Cheese
- 1/2 Cup Fresh Parsley, chopped
In a skillet, heat butter over medium heat. Add the garlic and sauté until fragrant, about thirty seconds. Sprinkle in flour, and cook down for a couple of minutes. Mix in the lemon zest. Slowly mix in the milk until it is all incorporated. Break the neufchatel into 1/2″ chunks, and mix into the roux. Once incorporated, sprinkle in the parmesan, and mix until smooth. Mix in the chopped parsley, and keep warm over low heat until needed.