Preparation time: 1 hour I Cook time: ~1 hour & 15 mins I Servings: 4 large main course or 6-8 small appetizers
1.5 lbs of sweet potatoes (yams)
1/3 cup grated parmesan cheese
1 1/2 cups all-purpose flour + an additional ~1/2 cup
1/2 tsp dried rosemary, divided*
1 tsp olive oil*
1 bag of fresh baby spinach
2.25 oz. chopped walnuts
1 tsp garlic powder*
1 stick unsalted butter
salt & pepper
* not pictured in ingredient pic
Preheat the oven to 350 degrees. Use a fork to pierce the skin of potatoes all around to allow steam to escape during baking. Put on a foil lined baking sheet and bake for about 45-60 minutes, depending on thickness.
When they are fork tender, remove from the oven and allow to cool. Once the potatoes can be handled, peel off the skin.
In a bowl, season the peeled potatoes with salt and pepper. Mash the potatoes – I used a potato masher.
Stick the bowl in the fridge and allow to completely cool. The potatoes must be cool or room temperate before creating the dough. If warm, the parmesan cheese will melt and clump in the mixture.
Put cooled potatoes, parmesan, and 1/4 tsp dried rosemary into a mixer or a large bowl. Slowly add the flour stirring until combined. The dough should be quite sticky and not very manageable at this point.
On a clean surface, sprinkle flour and turn out the dough. Sprinkle a bit more all over the dough mound and then divide into 4 separate pieces.
Make sure your hands are floured sufficiently and begin to roll the piece of dough into a snake. Should be about 1 inch in diameter (or more or less depending on your preference of gnocchi size). Use a sharp knife to cut the rope into individual pieces, about 1 inch long.
Using your thumb and pointer finger, hold the individual piece of gnocchi and take a fork to gently add the grooves. These grooves allow the sauce to accumulate in them.
Meanwhile, bring a large pot of water to boil. When all the gnocchi has been assembled, slowly drop in a few pieces of the gnocchi at a time. They will sink to the bottom of the pot so gently stir to loosen then leave be. The gnocchi is cooked once they have floated to the top. Use a slotted spoon to remove from boiling water and set aside on a baking sheet.
While the gnocchi are cooking, heat a dry, small skillet over medium heat. Add the walnuts and toast, tossing occasionally. Once fragrant, place on a plate and set aside. Add the olive oil to the heated pan and drop in the spinach – it will wilt significantly. Remove from skillet and set aside, sprinkling garlic powder on the leaves.
Then take a large pan and add heat over medium. Add the stick of butter, stirring often. When the butter starts to turn a golden color add the additional rosemary and about 1/2 cup of the pasta cooking water and stir.
Allow the butter to brown and as soon as it does add in the cooked gnocchi. Gently toss to coat.
Then add the spinach, and walnuts. Again, GENTLY stir to combine. Reduce heat and let ingredients come together for about 5 minutes.