Yam Gnocchi

Servings: 2 | Serving size: 10 gnocchi

Cooking Time: 45 Minutes

This recipe can easily be multiplied by 2. Leftovers are fair at best. I have kept the gnocchi refrigerated overnight, but they are not as good as when fresh.

Serve with
Fettuccine Alfredo (just the sauce)
Tomato Sauce
Vodka Cream Sauce (just the sauce)
and a side vegetable or salad of your choice.

Ingredients

• 10 ounces yams
• 4 Tbsp all purpose flour
• 2 Tbsp whole wheat flour
• 1 large egg
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• 1/8 tsp ground black pepper
• 4 quarts water

Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed yams until very tender (about 20 minutes). Remove the steamer basket and allow the yams to cool until they are no more than warm to the touch.

Force all of the steamed yams through a potato ricer into a large mixing bowl. (If you don't have a potato ricer, the yams must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)

Add 3 tablespoons of the all purpose flour to the yams with the egg, salt, nutmeg and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add the 2 tablespoons of whole wheat flour and blend well.

Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.

After the dough is smooth, cut it into 2 equal pieces. Place one tablespoon of all purpose flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.

Cut the ropes in 1/2 inch pieces (about ten per roll), and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.

Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).

As they float to the top of the water, they are done. Remove them and add to prepared sauce.