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Sweet Potato Gnocchi...why do dense?

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So, I attempted to make the Sweet Potato Gnocchi with Sage Browned Butter Sauce that was from Epicurious (I believe a chowhounder was the one that mentioned this recipe originally to me). They were really dense and gummy. I was hoping for light and fluffy! Can anyone give me some tricks to making these little treats? This was my first time trying to make gnocchi. The recipe is below:

http://www.epicurious.com/recipes/rec...

It was a fun and messy experiment, though! (And, how can you go wrong with a brown butter and sage sauce? That was fabulous....)

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  1. Hi Stacylyn,
    I've never made this recipe, nor used sweet potatoes to make gnocchi before, but here are a few tips when making potato gnocchi that I would assume would also apply here.

    1. Start working (meaning peeling, mashing, etc) the potatoes when they are as hot as possible. Basically as soon as you can handle them without burning yourself you want to get started.

    2. Use as little flour as possible and mix the flour, eggs, potatoes, etc as little as possible to incorporate (overhandling the dough builds up the gluten and can thus result in a dense and gummy texture).

    3. Either freeze or cook (<---this is the more preferred method) the gnocchi immediately. Even if they are for later in the day or another day I'd recommend cooking them immediately in very small batches and then allowing them to cool on a lightly oiled cookie pan. You can always heat then up later, either in a fry/saute pan, or in a pot with your sauce of choice.

    Good luck!