SWEET POTATO GNOCCHI WITH PARSELY PESTO
Making little potato dumplings that are known as gnocchi requires patience, but it’s amazing what a little practice can do. If you have a skill with biscuits, you will be good at this as well.
1 ½ pounds sweet potato, boiled, steamed or baked and mashed
1 ½ cups all-purpose flour
½ tsp. baking powder
1 egg, beaten
1 tsp. paprika
1-1 ¼ sea salt or to taste
Put mushed potato* into a bowl. Add egg, salt, paprika, baking powder, and stir it all together. Start with adding flour 2-3 tablespoons at a time and work to a dough. The less flour you add, the better. Your gnocchi dough should not be sticky. Turn dough out onto a floured surface. Form it into long, finger-thick rolls. Cut each roll into inch-long pieces.
Boil gnocchi in salty water for about 3 minutes. Once they float up to the surface, take gnocchi from the pan with a slotted spoon and drain them.
Transfer to a large bowl and add some parsley pesto on top. Serve with parmesan cheese.
1/2 cup shelled walnuts
1 cup chopped parsley,
1 garlic clove, roughly chopped
2-3 tbsp. olive oil
1 tsp. fresh lemon juice
Combine all ingredients in a food processor; cover and puree until smooth, for 20-30 seconds.
How to make mashed potatoes*:
Place peeled and roughly cut potatoes in a large pot and add enough water to cover. You might add celery stalks as well. Bring to a boil over medium-high heat and cook for about 20-25 minutes, until easily pierced in the center with a fork. Drain, discard celery and let potatoes cool. Pass potatoes through a food mill fitted with a medium-hole dish or through a ricer into a large mixing bowl. Potato masher works perfectly too.