Is gnocchi considered pasta?
It seems to be sold in the same section as pasta at grocery stores, but I am not sure. I am wondering, because as a general rule, I am not a huge pasta fan. Sure, I eat it and enjoy it every once in awhile, and I grew up with fairly regular meals centered around the delicious, disturbingly orange Kraft Mac’n’Cheese. Gnocchi may have changed all this.
Speaking of Kraft’s Macaroni and Cheese…when these gnocchi are finished and still warm, they taste exactly like macaroni and cheese. The texture isn’t terribly far off, either! If you are a taste-tester and continual grazer while cooking (like me!) you might also notice that the gnocchi dough before and after boiling (but pre-crisping) tastes a lot like Cheez-Its. In other words, it is amazing that any gnocchi actually made it to the dinner table as a finished product.
I’ve had regular, whole wheat, and basil gnocchi. I have been wanting to try sweet potato gnocchi for awhile, but I have not had any luck finding it at the grocery store, so I decided to take matters into my own hands after seeing this recipe. I made a few minor modifications to the gnocchi. I also made a slightly different dish with the gnocchi than the one listed in the link. I will post that small recipe next time!
2 c mashed sweet potato
2/3 c low-fat ricotta
1/2 c parmesan cheese
1 tsp salt
1/2 c white whole wheat flour
3/4 c all-purpose flour + more for dusting countertops
Wash, peel, and dice the sweet potato, while bringing a medium-sized pot of water to a boil on the stove. Add the sweet potato to the pot and boil until soft, about 12-15 minutes. Drain the sweet potato, and mash thoroughly. Add the two cups of sweet potato to a large bowl. Mix in the ricotta, parmesan, and salt. Slowly begin adding the flours and mixing. The dough will still be somewhat sticky.
Bring a large pot of water to a boil on the stove. Generously flour your countertop and hands, and place the dough on the counter top. Divide dough into 6 equal pieces. Roll each piece out into ropes with 3/4 inch diameter. With a floured knife, slice each rope into approximately 1 inch long pieces. Use a floured fork to slightly flatten each piece. Add the dough pieces to the boiling water in batches. They will sink initially, but they will become more puffy and float when they are read to be taken out. With a slotted spoon, remove the gnocchi from the water and place on a wire cooling rack to allow to drain well*. Allow the gnocchi to cool completely and dry before moving on to the next step.
Heat a nonstick skillet over medium heat. Add the gnocchi and allow to crisp on both sides, which will take approximately 2 minutes per side with a preheated skillet. Optionally, you can add a little olive oil at this point for flavour. Enjoy!
*I placed my boiled gnocchi on a baking sheet, as suggested in the original recipe…but that did not allow it to drain well or dry on the bottom at all, so when I tried to fry it, it was sticking like crazy and falling apart. The second batch, which was dried on both sides, worked much better. Both were delicious, though!