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Sweet Potato Gnocchi Recipe

Pan Frying Gnocchi

These sweet potato gnocchi are sweet and chewy with slightly crispy edges. We enjoyed them at the Bistro at Skimmerhorn Winery, a family-owned winery in the verdant and largely undiscovered Creston Valley in British Columbia’s Kootenay Rocky Mountains.

 

They’re easy to make. Be sure that your sweet potato and russet potato are approximately the same size so that the sweetness of the sweet potato comes through. Frying them in olive oil provides extra flavor and a bit of crispness.

 

Recipe courtesy Chef Andrew Robidoux, the Bistro at Skimmerhorn Winery, Creston, BC. www.skimmerhorninn.com/

1 large sweet potato

1 russet potato

2 egg yolks

1 whole egg

1 ½ to 2 cups all purpose flour

Pinch nutmeg

Salt and pepper to taste

 

Bake potatoes 1 hour at 350 degrees or until soft.

Scrape centers out. Mix with egg and egg yolks. Add flour, salt, pepper, nutmeg, and mix until it comes together.

Roll into cigar shaped pieces.

Boil until pieces float. Drain.

Fry in olive oil until slightly crisp. Serve plain or with sauce of your choice.

 

Here’s a step-by-step photo essay of how to make these delicious gnocchi.

Gnocchi dough

Using a wand blender makes mixing the gnocchi easy.

 

 

 

 

 

 

 

 

 

Gnocchi dough

Mix the gnocchi dough until it just comes together.

 

 

 

 

 

 

 

 

 

Gnocchi dough cut

Roll the dough into cigar-shapes and cut into bite sizes.

 

 

 

 

 

 

 

 

 

Gnocchi dough boiling

You know the gnocchi is done when the pieces float to the top.

 

 

 

 

 

 

 

 

 

Drain gnocchi dough

After boiling, drain the gnocchi.

 

 

 

 

 

 

 

 

 

frying gnocchi dough

Frying the gnocchi in olive oil gives it more flavor and some crispness.

 

 

 

 

 

 

 

 

 

gnocchi with sauce

You can serve gnocchi with your favorite sauce or with just a sprinking of Parmeasan cheese.

 

 

 

 

 

 

 

 

 

Want to know more about British Columbia’s beautiful Kootenay Rockies? Check out our story “White Water Dreams.”



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.