Sweet Potato Gnocchi

I was first introduced to gnocchi on a trip to Italy. I quickly fell in love with the soft potato dumpling that just melted in my mouth.This is a sweeter version that is perfectly complemented with a butter thyme sauce.

Sweet Potato Gnocchi

1 lb or 2 cups of mashed sweet potatoes or yams

1 clove garlic, minced

1/2 tsp sea salt

1/2 tsp ground nutmeg

1 egg

1 1/2- 2 cups of freshly ground whole wheat flour

Butter Thyme Sauce

3 Tbsp butter

2 tsp thyme

1/2 tsp maple syrup (optional)

1/4 tsp sea salt

1/4 cup crushed pistachios

Add mashed sweet potatoes, garlic, sea salt, nutmeg, and egg to your mixer and blend well. Add 1 1/2 cups of flour to mixture. Add more as needed to make a soft dough. Flour a large cutting board or counter top. Take a handful of dough and put it on your floured surface and roll out into a long rope about  1″ thick. Cut into 1/2″ pieces. Put the pieces on another floured surface and set aside until all pieces are cut. Continue rolling ropes and cutting them until all dough is cut.

Fill a large pot about 2/3 full of water and heat to boil. While you are waiting for the water to boil, melt butter on low heat in a large frying pan. Add thyme, syrup, and salt. Stir together when butter is completely melted.

When water is boiling, turn down heat a little but maintain the boil. Slowly add gnocchi to the boiling water, but be careful not to splash boiling water on yourself. Gnocchi is done when it floats to the surface. Remove with slotted spoon and transfer to the butter in the frying pan. When all the gnocchi is in the frying pan, stir to coat all the pieces with the butter sauce. Sprinkle crushed pistachios on top. Transfer to serving dish and enjoy paired with a leafy green salad.