How to Make Sweet Potato Gnocchi

How to Make Sweet Potato Gnocchi You’ve probably had gnocchi which would be made of flour, white flour and white potato and sometimes in cheese like ricotta but because of my healthy lifestyle. I've made a bit of alterations here and there to some of the recipes, some traditional recipes and I will be making gnocchi with spelt flour, and sweet potatoes, and one egg, just the egg white for the protein. A tomato sauce make in fresh tomatoes, onions, garlic, and just some green sweet peppers. I use grape seed oil because it taste, it can take a higher burning temperature, although, olive oil is amazing but in this case I’ll just fry with the grape seed oil. I've cut one full white onion and I have garlic, I won't put too much garlic because I have a date tonight and I don’t want to smell too much but garlic is great for the blood, and one should be enough for this recipe. And I’ll tend to it every so often and just do its thing and I’ll just put some salt on here, sea salt, instead of table salt. Not too much salt. I let them sit for a while just so they're not steaming hot, it would be easy to work with once I get my hands into it. You add the flour as you go. So, I don’t have a set amount. I don’t actually -- I can’t tell you add two cups of flour. What you do, if you just work with the potatoes and make sure it’s not sticky that you end up with firm dough at the end of it. As you can see it’s still sticky. Sticking to my fingers I'm going to have to add more flour. If there’s not enough flour and when its time to boil it your gnocchi will actually disappear because you're just boiling the potatoes. So, you make sure that there’s enough substance by having that flour in there. You can alter the pasta’s anyway you’d like. I do want to add the egg white even just for that extra bit of protein. But it will just help mine by doing that. You can add some salt in the actual dough. I don’t again I just tried to not add too much salt to my food. I just enjoy the natural flavors of the food, so just enough maybe a pinch here and there but I'm going to add it to the water. It’s not sticking to my hands anymore and that’s a good sign and it is getting firm. There are some patches here and there though. Still needs some flour though. This is almost ready and the tomato sauce is really coming along. We’ll need a bit of green of black pepper. I don’t use my dirty fingers. Going to roll up the dough, prepare my surface of flour. I will also prepare the actual dough with flour. So, the rolling pin doesn’t stick to the dough and just roll it out. Gnocchi shouldn’t be too thin you do want a bit of substance to them, you want them a little thick but then again it’s according to your own taste. I do like them little thick. So, they're thick enough to roll and make to come with that. I'm going to stress again flouring your gnocchi because I have a small bowl and I want to be able to put all of this in the water at one time. So I'm going to -- I just flour them and its fine if this one falls on top of another it won't stick because you have that flour as a separator. For any type of pasta, you can make them put them in the freezer and you can cook them anytime. Since we have them fresh, we eat them fresh. Let’s turn up the heat a bit and just drop them into the water. Parsley and you're ready to go.