2 large purple sweet potatoes (need 300g cooked)
100g 00 flour (about 3/4 cup)
1 egg yolk
¼ tsp salt
1. Boil purple potatoes until fork tender (about 30-35 min) Allow to cool slightly then peel off the skin. Pass through a potato ricer.
2. Create a dome in the center of the riced potatoes and add the flour around the perimeter.
3. Add egg yolk in the dome then use a fork to mix in the rice potatoes.
4. Use a dough scraper to start incorporating the flour. Once you have a crumble use your hands to form together until you have a smooth ball.
5. Cut into 4 sections then roll each section into a log.
6. Cut into smaller sections then press the sections into your skeleton silicone molds.
7. Freeze for 10 minutes to harden then they should pop right out.
8. Cook gnochhi in salted boiling water. You know it’s cooked once they float to the top.
9. Remove and serve with your favorite sauce (I used a spicy vodka sauce for the orange color and added fresh basil to add pops of green)
2 large purple sweet potatoes (need 300g cooked)
100g 00 flour (about 3/4 cup)
1 egg yolk
¼ tsp salt
1. Boil purple potatoes until fork tender (about 30-35 min) Allow to cool slightly then peel off the skin. Pass through a potato ricer.
2. Create a dome in the center of the riced potatoes and add the flour around the perimeter.
3. Add egg yolk in the dome then use a fork to mix in the rice potatoes.
4. Use a dough scraper to start incorporating the flour. Once you have a crumble use your hands to form together until you have a smooth ball.
5. Cut into 4 sections then roll each section into a log.
6. Cut into smaller sections then press the sections into your skeleton silicone molds.
7. Freeze for 10 minutes to harden then they should pop right out.
8. Cook gnochhi in salted boiling water. You know it’s cooked once they float to the top.
9. Remove and serve with your favorite sauce (I used a spicy vodka sauce for the orange color and added fresh basil to add pops of green)