Gnocchi

Making GNOCCHI again! This time I'm using yams in place of russet potatoes. The sweet nutty flavor of the yam will pair nicely with a BROWN BUTTER SAGE SAUCE. The gnocchi is resting right now and drying out a little, the dough seemed a but wetter using the yam. Again, these light fluffy pillows of deliciousness are so simple to make, a little time consuming, but this recipe makes enough to freeze half!
Combine the flesh of 2 large yams, along with 1 cup AP flour, 1 tsp salt and 1 egg. Kneed dough for a few minutes, adding flour if its too sticky.
Cut dough into 8 pieces. Roll each piece out into finger size logs, then cut into 1" pieces.
Using the tine end of a fork, press down into one side of each gnocchi and set on baking sheet to rest. Dust with flour until ready to use.
Sauce recipe coming up soon!!
Gnocchi


Shonali Thomas
Shonali Thomas

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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