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
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.