I will be honest, I know that yams or sweet potatoes are nutritionally much healthier for you but I am not a huge fan. They are too sweet for me. I am always trying to find ways to eat them. The kicker is that I really dislike them in the form of french fries! Though I love them tempura fried and put into sushi rolls. I am odd at times, I also love mayo and relish but can not stomach tartar sauce. Who knows!
I love gnocchi but I don’t eat much wheat if I can help it. When I do it is usually in the form of sourdough and properly soaked. Though I do treat myself to wheat treats, especially Italian food on occasion.
I thought I would try my hand at yam gnocchi! I remind myself that the yam helps add nutritional goodies.
I will be serving this with sautéed greens and a sauce of soaked/baked pecans (that I always have on hand they are my favorite), sage, and browned butter.
You will need:
*1 1/2-2 cups unbleached flour of choice
*1/2 tsp nutmeg
I also add a dash of garlic powder, salt , and pepper to taste.
Wash and poke your yams and place in a 350 degree oven for 30-45 minutes. They should be very soft to the touch.
Let rest and completely cool. Peel.
I use a ricer but you can mash or use a cheese grater and grate the potatoes.
The less you mix the better. Add an egg and nutmeg.This is also the time to add salt and pepper. Add a dash of garlic powder ( you could easily add fresh garlic as well) if you would like.
Add the flour a half cup at a time to ensure you do not use too much. The mixture should begin to hold together but not begin to ball up, like doughs often do. You want it to look more like cookie dough not bread dough.
Take a small handful at a time and roll out on a floured surface. Make long rolls GENTLY and cut into small one inch pillows. I place on a cookie sheet and put into the fridge. I actually prefer to dry them out a bit and let the gluten in the dough strengthen up. No scientific proof behind this, just what I imagine is happening.
Bring a large pot of water to a boil and add in a handful of gnocchi at a time. When they rise to the top of the water they are done. It should take a minute or two. I add them to a skillet with sauce nearly simmering or set very low. That way they are ready to serve when they are all done boiling and warm in the sauce.
The sauce here is browned butter, chopped pecans, and a dash of sage.