thanksgiving gnocchi

prep time:  tbd
cook time:  45 minutes
servings:  4

ingredients:  1 pound sweet potatoes - peeled and cut into 1-inch cubes
2 tablespoons extra virgin olive oil + more for serving
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
3/4 pound baking potatoes
1 egg - very well beaten
1 1/2 cups flour + more for rolling out
parmesan cheese

1.  preheat oven to 375 degrees.  mix together the sweet potatoes with the olive oil, chili, oregano and a large pinch of salt in a roasting tray and cover tightly with aluminum foil.  bake until very soft, about 30 minutes.

2.  meanwhile, cook the regular potatoes in boiling water with a large pinch of salt until cooked through, about 30 - 40  minutes.  when cool enough to handle, peel and quarter.

3.  pass the sweet potatoes and the boiled potatoes through a ricer or a food mill into a large mixing bowl.  stir in the egg and a large pinch of salt.  gradually add the flour, stirring first with a wooden spoon and then your hands, until a dough forms.  it is essential to do this quickly, otherwise the gnocchi will become very heavy if overworked.

4.  lightly dust a clean board or counter with flour.  divide the dough into 6 pieces.  dust each piece with flour and roll until it's about 3/4-inches in diameter.  cut into 1-inch long pieces.  at this point you can leave the gnocchi as is or roll them on the tines of a fork.  stash the gnocchi on a flour-dusted cookie sheet as you continue rolling and cutting the rest.

5.  when you're ready to eat, bring a pot of water to a boil with a large pinch of salt.  cook the gnocchi, about a dozen at a time, for 4 - 5 minutes (let them cook for a minute or two after they float to the top).  remove with a slotted spoon, transfer to a warm serving dish and serve drizzled with extra virgin olive oil, a generous grating of parmesan, a pinch of salt and a few grinds of black pepper.

- goop, november 2009

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