Ube Gnocchi

Purple gnocchi.

Yep, I told you last month I had some gnocchi recipes to dish out, but they are going to have to wait until I get my daily ube fix.

The strange thing about this is that I have never been overly drawn to sweet potatoes.  I mean, I love candied yams at Thanksgiving and I'll dive headfirst into a plate of sweet potato fries, but I'm not head over heels for them.  But give me a yam that is bright purple, or give me anything bright purple, and I'm in love.

So, I started perusing through sweet potato recipes I wanted to try and decided to go at a couple using ube. 

The first one on my list was the insanely good ube cupcakes, and now I'm making more gnocchi.  

Purple gnocchi, to be exact.

For gnocchi, I've been sticking with what I call the "one" rule.  One pound of potatoes + 1 cup of flour + 1 egg.  This formula has worked well for me so far when I'm making dinner for two.  And, so far, it hasn't really mattered what type of potato I'm using.  They all seem to work out well.  And again, I caution you against trying to overwork the dough because the gnocchi will come out too firm and kind of boggy and chewy.  They should be light and fluffy.

Ube Gnocchi

1 lb. Ube yams, boiled and finely shredded

1 cup flour

1 egg

Combine all of the ingredients.  A lot of sites tell you to build a well of potato and flour and drop the egg in the center.  I've tried it, and I've also tried just combining them all in a bowl.  I felt that as long as I didn't overwork the dough, they came out the same way.

Roll the dough out into a long cylinder about 1" thick.  Chop into 1" segments.  Drop the gnocchi into boiling water.  Strain out the gnocchi once they float to the top.

Serve with any desired sauce.  I served mine with browned butter and a garnish of toasted coconut.



Listening to:   AWOLNATION - Not Your Fault