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1
Bring water to a boil and add whole unpeeled russet potatoes.
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2
Cooking time will vary depending on size of potatoes.
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3
(approximately 20 minutes)
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4
Meanwhile, reheat the sweet potatoes.
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5
(Slice in half if whole to release as much moisture as possible).
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6
Peel and mash the sweet potatoes.
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7
Drain russet potatoes.
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8
Remove skins and mash well.
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9
Mix all the mashed potatoes.
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10
Allow to cool, then sift flour over.
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11
Make a well in the center deep enough to hold the egg.
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12
Whisk egg.
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13
Add the egg, salt and nutmeg, if desired.
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14
Using the fork, continue to mix.
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15
Use your hands and kneed just until incorporated as too much kneading will make the gnocchi heavy.
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16
Cover with plastic wrap.
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17
Cut off a section at a time and roll into a rope.
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18
Then cut off squares.
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19
Using the back of a cheese grater or fork tines, press and roll.
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20
Some additional flour may be necessary depending on the moister still left in the sweet potato, but try to use as little as possible- just enough to form the shape and toss on kitchen towel.
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21
Boil in salted water until the gnocchi float to the top!
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22
(2 to 3 minutes) and serve with your favorite sauce.
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23
Adding sauce: Pour some sauce int he serving bowl.
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24
Add gnocchi as float to top.
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25
Repeat, adding sauce as you add gnocchi.
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26
Serve with tomato sauce and freshly grated cheese and basil, or simple with olive oil and parmesan cheese
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27
Freezing for later use: Remove from towel and place on tray in freezer (about 3 hours).
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28
Remove from tray and store.
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29
Use within 4 to 6 weeks.
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30
*Italian variation: 1 kilo potatoes, 300 grams flour, one egg yolk.
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31
potatoes are put through a potato ricer before combining with flour.
