Sweet Potato Gnocchi

Ingredients

• 3 medium sweet potatoes, chopped roughly
  
• 1 egg
  
• 2+ cups of flour
  
• salt, pepper
  

Chop potatoes, place in a pot, cover with water, and boil until the potatoes are tender. Drain them and rinse briefly with cold water to cool. Don't want to cook the egg. In a cuisinart, kitchen aid, or by hand if you're daring, place the potatoes, the egg, 1c flour, and some salt and pepper. Blend until smooth. Now add another half cup of flour. Blend. Continue the process until you've got a "slightly sticky dough". For me, this meant about 3 cups of flour total, though after 2.5 I took the dough out (half of it at a time) and added flour manually, kneading it on the counter.

Set a pot of water to boil. Divide the dough in four, and on a floured counter roll the dough out into a long snake, about an inch in diameter. starting at one end, start slicing the dough into 1/2 inch slices. Don't worry about getting clean cross-sections, the idea is to pinch the dough into little pillow shapes. When the dough is all sliced, drop them into the boiling water. Cook them until, oh, about 20 seconds after they start floating. When you take them out, toss them with olive oil.

I served this with sweet tomato sauce with cinnamon. Recipe to follow soon.

Thoughts: Well this was a LOT of work. If I ever do it again, I will make it with about 1/3 the dough. My cuisinart is just not big enough to handle that much potato. Otherwise, the texture was great. The slight sweetness of the sauce (with the cinnamon!) was a great accent to the potatoes. I felt this dish was a total success, aside from also being a total mess.

Disaster Index: 1/10