Pillowy sweet potato gnocchi with a spooky spin? Where do we sign up? Homemade gnocchi takes a bit of work, but it's fun to tackle recipe projects. Especially when the cute pumpkin-shaped gnocchi are covered in a creamy garlic sauce.
Ingredients
For the gnocchi
1 large Yukon gold potato (about 1 cup, mashed)
1 medium sweet potato (about 1 cup, mashed)
1 egg yolk
1 cup flour, plus more for dusting
1/2 tsp salt
For the creamy garlic sauce
5-6 garlic cloves
1 cup heavy cream
1/2 cup freshly grated parmesan
Salt and pepper to taste
Directions
For the gnocchi
Set oven to 400 degrees Fahrenheit. Bake Yukon gold potatoes and sweet potatoes, skin on, on a wire rack for approximately 45 min or until fork tender. Remove from oven, let cool.
Remove skin and finely mash or rice both potatoes until there are no lumps. To a clean surface, or a large bowl, add potatoes, egg yolks, flour, and salt.
Gently knead until soft and pillowy. If dough is sticky, add a tablespoon of flour at a time. Note: Be sure not to add too much flour or over work/knead. Dough should be light and pillowy.
Dust hands with flour. Take equal sized pieces of dough and roll them into balls. Using a piece of twine or string, make indents on top of dough balls to give it that pumpkin shape. Set aside by placing over flour dusted surface to keep from sticking.
Cook the gnocchi in batches in a pot of boiling water. They will float to the top when they are ready. Use a slotted spoon to transfer to a bowl and cook remaining gnocchi.
For the creamy garlic sauce
Add Mazola Canola Oil to a pan over medium heat. Add garlic and cook for 1 min or until soft or fragrant. Do not brown garlic.
Add heavy cream and parmesan and allow to cook approximately 3-4 min, or until sauce thickens. Season with salt and pepper to taste.
Spoon creamy garlic sauce into bowl. Place gnocchi over top, then garnish with fresh sage and/or grated parmesan cheese. Serve immediately.
Recipe and image courtesy of Mazola Canola Oil.
