"The dryer the potato is, the less flour you will need which results in a lighter gnocchi so I put the sweet potato pulp in a sieve to drain for 30 minutes before I assembled my gnocchi. I also use a fine mesh potato ricer which creates a more delicate textured gnocchi. Since these gnocchi would be sweeter than the regular potato gnocchi, I decided to use a savory caramelized onion sauce with brown butter and sage."

"The trick to gnocchi is to not over knead the dough, and to use only as much flour as is needed to create a soft, workable dough. Knead your gnocchi dough only as long as it takes for the ingredients to come together into a smooth dough. It is a good idea if you are new to gnocchi making to test your gnocchi before you prepare the whole batch. Drop a couple of gnocchi into boiling water and remove as soon as they come to the surface. If they fall apart, knead in a little more flour. If they hold up well, continue cutting the rest of your gnocchi."

Servings: 4 / Calories: 638