Sweet Potato Gnocchi… a perfect comfort food for Autumn

Happy chef!

Autumn has already arrived here in the Pacific Northwest.  Not many leaves have changed color yet but we’re getting plenty of cool and wet days.  So let’s warm you up with some comfort food.  This dish feels like Autumn to me.  Maybe it’s the color of the sweet potatoes that make it feel that way.

Making your own gnocchi takes a little time and practice but it really is not difficult and once you start to get the hang of it, it is great fun. If you want to double or triple the fun, make them with some friends or family.  Or even more fun still, hire me (Frankie) to come and do a cooking class party in your home!

Peeled sweet potatoes

There are really two different recipes here, one for making the gnocchi, and the other for the way I recently made mine with Butter, Pancetta, Onions and fresh Sage.  I wanted something that would complement, not overwhelm, the flavor of the sweet potatoes, and this really turned out great.  If you wanted to make this vegetarian you could leave out the pancetta; and if you wanted it completely vegan, leave out the butter and use only a good extra virgin olive oil.

Using a potato ricer

If you’ve never made gnocchi be sure to read the Tips for Making Homemade Gnocchi  before you launch into the recipe.

The key is getting the dough right… not too moist… not too dry.  I instruct you add most of the flour but then you add more as needed until you get just past the point of the dough being sticky. You don’t want to overwork it or it will get tough.  You want it

Adding flour

to be no longer sticky but still supple, workable, and holding together (not crumbly).  I can’t tell you exactly how much flour because different potatoes will have different moisture levels depending on the type of potato, the baking, etc.  Besides, the amount of potato may vary also.  If your weight is a little over or under, just adjust the other ingredients accordingly.

Mixing dough

A Couple of tools are really handy when making gnocchi.  Using a potato ricer helps so the potatoes are not lumpy which will cause them to crumble.  Most cost under $25 and they are awesome to use when making mashed potatoes.  If you don’t have one, just mash the potatoes well.

Form a ball

Rolling dough

Cutting dough

Adding ridges with gnocchi board

The other tool is a gnocchi board, used for putting ridges on the gnocchi.  These are only about $6 on Amazon.  Order it today and you’ll have it in a day.  Here is the one I bought…

 

 

https://www.amazon.com/Fantes-Gnocchi-Beechwood-8-Inches-Original/dp/B0019R7SPS/ref=sr_1_2?crid=15YRPY0G6TRGD&keywords=gnocchi+board&qid=1568750620&s=gateway&sprefix=gnocc%2Caps%2C213&sr=8-2

Finished gnocchi

Another tip or two:
  1. Instead of cutting the dough into balls, it will make it easier to roll out if you cut it in longer, narrower pieces.
  2. Also, if you over-flour the work surface it will make the dough harder to roll.  It will want to just slide around under your hands.

HOW I SERVED MY SWEET POTATO GNOCCHI:

Making the butter, pancetta, onion, sage sauce

As mentioned earlier I wanted something that would complement, not overwhelm, the flavor of the sweet potatoes.  A very common way to serve potato gnocchi in Italy in with a simple butter and sage sauce.  I wanted to take it to another level so I added pancetta (Italian bacon) and onions to that.  There are lots of other good ideas online. A friend told be about a sauce she did with butter, maple syrup, brown sugar, cranberries, and pecans. Sounds great, and the sweetness would work with these.

 

 

Vegetarian Option: Easy just leave out the pancetta.

Vegan Option: Our granddaughter is vegan.  They don’t do butter.  For her’s we simply eliminated that in favor of a good extra virgin olive oil (or walnut oil would be excellent).

 

Recipes are following.  If you’d prefer recipes in PDF format click below

Sweet Potato Gnocchi recipe PDF

Buona sera.  May God richly bless your table with joy, laughter, and his abundant love!

Frankie

My new outdoor kitchen

Frankie and his new Italian Pizza Oven

I have just fulfilled a decades long dream!  I recently completed the addition of a beautiful outdoor kitchen at my home in Redmond, Washington.  I am a happy camper as they say.

My new kitchen includes an Italian wood-burning pizza oven made by Fontana Forni, a beautiful new Delta Heat grill made right here in the good old USA, a Blaze double ring power burner (that will boil a huge pan of pasta water in just minutes), and I built in a spot for old favorite stand-by… my wood charcoal burning Big Green Egg which I’ve had for about a decade (to which I added a rotisserie).  We also installed an outdoor heater to keep the covered portion warm and useable all winter.

Humble beginnings

The process started last spring.  I researched pre-fabricated islands and talked to others about building some or all of it for me, but when all was said and done I decided the only way to get what I wanted, in a timeframe I wanted, and at a price I could afford, was to build it myself.  Luckily I am now semi-retired so was able to devote a lot of time to it.

Siding begun

Forms for countertop complete

 

 

 

 

 

 

So last May I began to do just that.  It took a little convincing with my wife, who didn’t want to deal with a torn-up patio all summer, but I promised to keep the mess to a minimum (which I managed to do except when doing stonework), and get the project done as quickly as possible.

My original goal was to complete it before going on vacation in early July.  I wasn’t quite there but did manage to have it mostly complete and useable by the end of July.  There were finishing touches which took a few additional weeks but now it’s complete and I am extremely happy with the results.  AND, I managed to hit my budget!  It still was not cheap but I’m certain I would have spent at least twice what I did if I’d have had a contractor do the work.

Concrete work

I did hire out two things.  I had an electrician friend wire the outlets and the electric heater.  And I hired someone to do the concrete counter top, for which I built the forms.  I did the rest myself, including drawing up the plans, the framing, siding, stonework, tile, and cooking equipment installation (well I did hire my teenage grandson and his buddy to carry that big pizza oven).

Coming along

The remarkable part is that I was not experienced at much of what I did.  I’ve done some framing but had never done any stonework.  That’s where having good friends comes in.  I picked the brains of three contractor friends (and found out there are multiple ways to skin a cat!).  I received guidance from another friend who had done stonework (and borrowed his stonecutter).  And I utilized YouTube videos to fill in some gaps.  It’s amazing what you can learn on-line these days!

Joetisserie added to my Big Green Egg

Using my power burner

 

 

 

 

 

 

I hope you enjoy seeing these pictures of the job in progress, and a few of the meals we’ve been preparing.  I had a great time with this project and it was very rewarding.  The only thing better is the fun of cooking with all of my new toys!

Fontana Forni Pizza Oven

 

 

 

 

Celebrating with family. My son Chris.

Family fun. My sons Noah and Chris making pizza

 

 

 

 

 

 

 

 

UPCOMING:  With this job complete I am ready to get back to some regular food blogging.  My ambition is to do a series on pizza making.  Look for the first post soon.