-
1
Preheat the oven to 400F.
-
2
Roast the sweet potatoes until they are very soft, about 30 minutes, and let them cool to room temperature.
-
3
Bring a large pot of salted water to a boil for cooking the gnocchi.
-
4
Reduce the heat just a little so the water is not at full boil.
-
5
In a food processor, puree the sweet potato until very smooth, then scrape it onto a lightly floured counter.
-
6
Add the flours, salt and nutmeg.
-
7
Mix it together with your hands.
-
8
When all the ingredients are well incorporated, the dough should be soft but not so sticky that you cant handle it.
-
9
Pinch off a small blob and roll it in flour.
-
10
Drop it into the simmering water and wait for it to bob to the surface.
-
11
When it floats, cook it for 30 seconds, and then fish it out with a slotted spoon and drop it into a colander to cool slightly.
-
12
Test the gnocco.
-
13
If it fell apart in the pot or is falling apart or melting after it has cooked, knead more flour into the remaining dough.
-
14
You want to add the smallest amount of flour possible to get gnocchi that stays together.
-
15
Too much flour makes them tough.
-
16
Keep testing a gnocco as you add flour.
-
17
When you have it right, divide the dough into 4 portions and roll each out into a snake 3/4-inch thick, using plenty of flour on the counter.
-
18
Use a bench knife or metal spatula to cut the snakes into 3/4-inch bits.
-
19
If desired, shape each gnocco across the back of the tines of a fork to make traditional grooves.
-
20
Flour a baking sheet/tray and move the gnocchi to it as they are done, leaving room between the pieces.
-
21
Let them sit to dry for up to 1 hour, or cover tightly and refrigerate for up to 1 day.
