I’m proud of them.
I wish I was back in Syracuse so I could make my dad some gnocchi. My ma used to make him gnocchi every year for his birthday; it was a very special thing dish to make for someone, because it was so time consuming. I think I helped a couple of times, rolling the little pillows off the tines of a fork. But I’ve never gone ahead and made them myself.
Being that it is almost Halloween, I didn’t want these to be just any ordinary potato gnocchi, so I’ve used sweet potatoes and purple potatoes instead. Don’t worry, I’m sure I’ll still post something cutesy and dessert-like for Halloween. But you know me, I’m bringin’ savory back.
The recipe for the gnocchi was adapted from the fabulous and amazing Anne Burrell. (She’s my faaavvvoorriitte!) I’ve halved the recipe, so you can make one batch of sweet potato, and one batch of purple potato.
Yes, this recipe may be time consuming, but things can be done a day in advance to help break up the time. And like I said before, gnocchi are special, so treat them as such.
…And BTW, it’s just potato and flour so… try not to complicate things.
Usually gnocchi are served with a brown butter and sage sauce.
Instead, I’ve made a light and fresh tomato and white wine sauce to go with the gnocchi. Since gnocchi are little potato-y floury balls, I wanted something fruity, acidic, and fresh to compliment them.
But by all means, go ahead and do the brown butter and sage sauce if you’d like.
The recipes for the sweet potato gnocchi and the purple potato gnocchi are the same, with the difference being what type of potato used.
LEFTOVER GNOCCHI: Freeze on a sheet tray until all individual pieces are solid. Then pop them into freezer baggies for another day. Yay, look at you! You’ve made gnocchi for later too.
And here’s hoping that we all find someone with which to share our lifetime.