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Recipe Summary

Yield: Makes 2 1/2 pounds

Ingredients

Ingredient Checklist

1 1/2 pounds sweet potatoes

1 1/2 pounds russet potatoes

2 cups all-purpose flour

1 large egg

1/4 cup pure maple syrup

1 teaspoon coarse salt

Rice flour, for dusting

Gallery

Recipe Summary

Yield: Makes 2 1/2 pounds

Recipe Summary

Yield: Makes 2 1/2 pounds

Recipe Summary

Yield: Makes 2 1/2 pounds

Yield: Makes 2 1/2 pounds

Makes 2 1/2 pounds

Ingredients

Ingredients

  • 1 1/2 pounds sweet potatoes
  • 1 1/2 pounds russet potatoes
  • 2 cups all-purpose flour
  • 1 large egg
  • 1/4 cup pure maple syrup
  • 1 teaspoon coarse salt
  • Rice flour, for dusting

Directions

Preheat oven to 400 degrees. Wrap sweet potatoes in parchment paper-lined aluminum foil. Bake until easily pierced in the center with a fork, about 1 hour. Let cool.

Place russet potatoes in a large pot; add enough water to cover. Bring to a boil over medium-high heat and cook until easily pierced in the center with a fork. Drain, and let potatoes cool to the touch.

Wrap both sweet and white potatoes in a clean kitchen towel and rub to remove skins. Pass potatoes through a food mill fitted with a medium-hole dish, or through a ricer, into a large mixing bowl.

Spread all-purpose flour on a clean, dry work surface. Place potatoes on top of flour. Add egg, maple syrup, and salt. Using your hands, mix together ingredients on work surface until well combined to form a dough. Gently knead dough into a 10-by-8-inch rectangle. Let rest for 2 minutes.

Lightly dust a clean, dry work surface with rice flour. Cut the rectangle into 4 equal pieces. Roll each piece into a 1-inch-thick rope. Cut each rope into 1/2 inch gnocchi.

Store gnocchi on a rice flour-covered baking sheet until ready to use. Dust with rice flour. Gnocchi can also be frozen up to 2 weeks. To freeze, place them, dusted with rice flour, in a single layer on a baking sheet and freeze. Once frozen, place them one on top of the other in an airtight container. To thaw for cooking, place gnocchi in a single layer on a baking sheet in the refrigerator for not more than 1 hour before cooking. Continue cooking according to recipe directions.

Reviews (4)

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Reviews (4)

Add Rating & Review

Add Rating & Review

Martha Stewart Member

Rating: Unrated

01/31/2010

                Potato Ricer is at Williams Sonoma - $32!  Also get the dough scraper a big help.

Martha Stewart Member

Rating: Unrated

10/05/2009

                I had to add almost twice as much floiur as the recioe required.  It was way too moist.

Martha Stewart Member

Rating: Unrated

10/02/2009

                Target.com has 3 to choose from

Martha Stewart Member

Rating: Unrated

10/01/2009

                Where can I find a potato ricer?  I thought Macy's would have it but my search came back negative.  Thanks!

Martha Stewart Member

Rating: Unrated

01/31/2010

                Potato Ricer is at Williams Sonoma - $32!  Also get the dough scraper a big help.

Rating: Unrated

Rating: Unrated

10/05/2009

                I had to add almost twice as much floiur as the recioe required.  It was way too moist.

Rating: Unrated

10/02/2009

                Target.com has 3 to choose from

Rating: Unrated

10/01/2009

                Where can I find a potato ricer?  I thought Macy's would have it but my search came back negative.  Thanks!

All Reviews for Sweet Potato Gnocchi

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sweet Potato Gnocchi

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest