Comments on: sweet potato gnocchi

By: Mike

Mike — Tue, 05 Jul 2011 14:33:25 +0000

I tried the recipe: delicious! Thank you for posting it. Have you ever tried the one with ricotta cheese instead of the egg?
Anyway, I’m a big fan of sweet potatoes, I recently write an article on their health benefits, check it out: http://www.theironyou.com/2011/04/sweet-potato-hollywoods-stars-favorite.html
Peace
Mike @TheIronYou

By: Radish

Radish — Mon, 29 Nov 2010 19:34:07 +0000

Messy – you know I haven’t tried it this way, so I don’t know (eek!) but please let us know what happens when you do make them! We’re all curious!!

By: MESSY

MESSY — Sun, 28 Nov 2010 02:25:07 +0000

So, I don’t have a ricer and the texture of my potato mixture resembled more mashed potatoes than lumpy potatoes. . .do you know what the result will be? Will the gnocchi be too dense? I’m freezing mine, so I haven’t cooked them yet.

By: NuJoi

NuJoi — Sun, 18 Jul 2010 23:56:33 +0000

I’ve tried sweet potato gnocchi before and failed miserably. You’ve given me new confidence.

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?