So where has my love of sweet potatoes taken me? To the wonderful realm of pasta. Especially that type of pasta that requires no special equipment, not even a rolling pin. I'm talking about gnocchi. The little "clouds" of the pasta world. The dumplings that are often described as light and airy when they are good or heavy and mushy when they are bad. It's not difficult to spot a bad piece of gnocchi as it will stick to the roof of the mouth as you try to chew it. I had one piece in my batch like this but I think it was because I got a little bit impatient towards the end and may not have waited for my second round to cook all the way through. O well. The rest were awesome. I should add a disclaimer to this recipe though because it requires a lot of intuition with the ingredients. A cook here will have to be in tune with their potatoes!
Ingredients for Pasta
1 1/4 or 1 1/2 pounds sweet potatoes (about 3 medium ones)
salt and pepper
1/2 tsp nutmeg
1 cup plus additional flour as needed
1. Preheat the oven to 350 degrees. Pierce the sweet potatoes with a fork all over then place in the oven and leave in until fully cooked and tender. About 30 to 40 minutes. When they are finished let them rest until they are cool enough to touch.
2. Heat up about 6 cups of salted water in a large pan. Meanwhile peel the skin off of the sweet potatoes then mash in a small bowl. Transfer potatoes onto a clean surface and make into a small well (see image). In another small bowl beat together the egg, a pinch of salt and pepper, and nutmeg. Pour the egg into the well in the sweet potatoes. Here is where it gets messy. Mix in the egg then add a cup of flour to start and begin kneading. Continue adding flour and kneading until basically the dough sticks more to itself then your hands. Roll dough into a ball. Cut ball in half and roll each half out into a long, skinny line. Cut into about one inch pieces of dough.
3. When water is boiling, add the uncooked pasta. I did one roll at a time. The pasta will sink to the bottom of the pot and will rise to the top when they are fully cooked. Use a slotted spoon to fish them out when they rise and transfer to a bowl.
Ingredients for Sauce
4 Tbsp butter
2 roma tomatoes seeded and diced
2 cups arugula
1. Melt butter over medium heat in a frying pan. Allow the butter to boil until it turns brown then add the tomato and arugula. Cook until the arugula is melted, about a minute. Pour over delicious pasta.
GO find this on It's a Blog Party Delicious Dishes
and on one of my new favorites, Vegetarian Foodie Fridays