Gnocchi can be boiled without the step of rolling them down the tines of a fork. You can just put a thumb indentation in each one instead. You can freeze uncooked gnocchi for another meal. Using the yams adds to the vitamin and fiber.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium
- 1 baked yam
- 3⁄4 cup flour
- 1⁄2 tsp. salt
- 1 egg, beaten
- 1⁄4 cup melted and browned butter
- 1 tsp. chopped sage
- Scoop the cooked yam flesh out of the skin and mash it with a fork or put it through a potato ricer or food mill. Toss the yam in a bowl with the flour and salt. Use a light touch.
- Make a well in the center of the yam mixture and put the egg into it. Gradually incorporate the yam mixture into the egg to make a dough that comes together. Roll dough into 1-inch logs and cut 1-inch pieces off the logs.
- For the traditional indentations, roll each piece down the tines of a floured fork and flick it off with your thumb.
- Bring a pot of salted water to a boil and add the gnocchi. Stir and cook until gnocchi floats to the top, about 5 minutes.
- Drain the gnocchi and put it in a serving dish. Toss the gnocchi with the melted browned butter and sage to coat. Serve immediately.