Comments on: sweet potato gnocchi

By: Nicole

Nicole — Sun, 07 Mar 2010 17:09:28 +0000

I’m always looking for new ways to use sweet potatoes (mostly to convince my husband that he actually likes them). Thanks for the great idea!

By: Radish

Radish — Tue, 15 Dec 2009 12:10:02 +0000

Jackie, thanks! I have tried it with a grater and it’s not as good as the ricer. Not sure what the ricer does, but it makes a difference, at least for me. You want morsels of a certain size and you wan to work quickly, so a grater might take too long perhaps?? I have one and might attempt another version with a ricer, so we’ll see :)

By: Jackie

Jackie — Tue, 15 Dec 2009 04:35:05 +0000

I just recently tried out gnocchi too- sooo delicious. As I was reading your post about using a fork vs. a ricer, I can see how a fork might not be the best option. Luckily I was able to borrow a food mill from a friend, but soon after I saw on Smitten Kitchen that she just used a grater to grate the already-cooked potatoes. Genius! I’m definitely going to try that next time and figured I’d share the tip :)

By: NuJoi

NuJoi — Fri, 11 Dec 2009 13:32:18 +0000

Thank you for the detail with photos. I tried a recipe from the Food Network a few years ago and I just couldn’t get it to work. You’ve given me hope!

By: Radish

Radish — Wed, 04 Nov 2009 11:29:02 +0000

Deb – I don’t think you can omit the potatoes, in fact, these were a wee bit denser than regular gnocchi bc of the sweet potato addition. The reason you need the regular potato as a primary base is because of starch, and it’s also important to use a starchier potato. If you do give it a go and try it with only the sweet potato, I suggest cooking them longer (maybe on lower heat?) to dry the potatoes out the most. Sweet potatoes are mostly water/fiber – not so much starch. But if you do try it, please let me know how it turns out!

By: deb roby

deb roby — Wed, 04 Nov 2009 00:11:17 +0000

I have never had gnocchi because I don’t eat white potatoes. I was drawn to a link about these (at Craft). Do you think it would be possible to make gnocchi completely from sweet potatoes or yams?

By: EAT!

EAT! — Fri, 23 Oct 2009 10:56:32 +0000

Just made my first batch of ricotta gnocchi and will be having it fro dinner tomorrow. I love the sage butter sauce!

By: BarbaraBarba

BarbaraBarba — Sat, 17 Oct 2009 23:49:15 +0000

Well, I love gnocchi but have never made it. I also am crazy about sweet potatoes so I may just have to give this recipe a try. I folded over that particular page in Gourmet and can’t tell you how pleased I am that you made them first and can tell me all about it! with photos! The sage must make them taste very seasonal.

By: Barbara

Barbara — Sat, 17 Oct 2009 23:47:57 +0000

By: Barbara

Barbara — Sat, 17 Oct 2009 23:47:10 +0000