My favorite part about food isn't the cooking or the eating, it's the memories that each delicious bite brings. Most of my favorite memories are brought back to me through the food I make and eat. This one is particularly special to me.
My grandmother, my mom's mom, isn't dead...she is in a nursing home. She is completely unaware (well, most of the time) of who she is or who anyone around her is. But that isn't the woman I remember and the woman I honor with these gnocchi today. She was loving, passionate, caring, strong-willed, and faithful.
These gnocchi aren't how she would have made them, but I think she would have been pleased with my modern translation.
She would have told me to make them a little bit smaller, or to roll the dough more gently...she knew I was always in a hurry to get it done and move onto the next thing. She tried to teach me to not only love the food (the end product) but love it as you are making it. I can taste that when I taste these and I could hear her telling me to slow down...and I did Noni, I did.
You can buy these packaged, but if you have time to make them you won't ever go back. Traditional gnocchi are made with white potatoes and flour which I substituted with sweet potatoes and whole wheat white flour. These substitutions made for a denser dumpling, but delicious all the same. Plus, sweet potatoes are really good for you and add just a bit of sweetness to this recipe along with lots extra nutrition. Since gnocchi are usually served in a savory preparation, I sauteed these with a little brown butter and sage at the end.
Whole Wheat Sweet Potato Gnocchi
recipe from A Couple Cooks
1 large sweet potato (or two small, about 1 lb)
1 1/2 cups whole wheat white flour
1/2 cup parmesan cheese
1 tsp salt
2 tbsp fresh sage
1 tbsp olive oil
1 tbsp butter
salt & pepper to taste
parmesan cheese (optional topping)
First you need to cook the sweet potatoes. I cooked mine in the microwave. First, wash your potatoes then wrap them in a damp paper towel and prick them with a fork (all over). Microwave on high for 6-8 minutes or until tender and cooked through (time depends on microwave and how big the potatoes are, if not done, add more time in 1 minute increments).
Turn the dough out onto a work surface or cutting board and form a circle. Divide the dough into four parts.