Sweet Potato Gnocchi with Parmesan and Olive Oil (Ñoquis de Boniato)

Why you’ll love it

• Sweet and savory: the natural sweetness of the sweet potato pairs perfectly with salty Parmesan.
• No sauce to cook: just olive oil and cheese.
• Simple ingredients: sweet potato, flour, egg yolk, Parmesan, salt and pepper.

Quick facts

Ingredients

• 1 1/2 lb (700 g) roasted sweet potato
• 7.8 oz (220 g) all-purpose flour (about 1 3/4 cups)
• 1 egg yolk
• 1.8 oz (50 g) Parmesan cheese, grated (about 1/2 cup)
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Step-by-step method

1. Mash the sweet potato. Mash the roasted sweet potato into a dry puree and let it cool.

2. Make the dough. Add the egg yolk, Parmesan, salt, pepper and the flour a little at a time.

3. Shape. Roll the dough into ropes and cut even pieces about 3/4 inch (2 cm) long.

4. Boil. Cook in plenty of salted boiling water until they float.

5. Serve. Lift them out with a slotted spoon and serve with olive oil and Parmesan.

Tips for the best result

• Add the flour a little at a time: a lighter dough makes more tender gnocchi.
• Let the puree cool before adding the yolk, so the yolk does not start to cook.
• Cook them in batches so the water keeps boiling and the gnocchi don’t stick together.

Storage and reheating

They are best eaten right away. Refrigerate leftovers in a covered container for up to 2 days and reheat gently in a skillet until hot all the way through, 165°F (74°C).