Storage crops like sweet potatoes are available through most of the winter at farmers markets. There are several varieties, including traditional orange-fleshed types as well as those with purple or white interiors. Experiment with different types in this recipe! (You might need to adjust how much flour you use.)
Servings: 2–4
Time: 30 minutes to 1 hour and 30 minutes
Ingredients
- 1 pound sweet potatoes
- 1 teaspoon salt, plus additional for water
- pinch of nutmeg
- 1–2 cups flour
- butter or oil
- 1 bunch winter greens, such as spinach, kale, or broccoli rabe, torn into pieces
- 1 tablespoon olive oil
- Parmesan cheese, grated
- Toasted nuts, such as hazelnuts, pine nuts, or walnuts (optional)
Directions
- Cook a pound of sweet potatoes until tender. You can roast them whole in the oven (about an hour at 350 degrees) or microwave them (prick with a fork, wrap in a damp paper towel, and microwave on high for about 7 to 10 minutes). Let cool until you can handle them.
- Scoop out the flesh and mash it with a fork. You can also do this with a potato ricer, if you have one. You don’t want to overwork them, so don’t use a food processor or blender.
- Place mashed sweet potato on a floured work surface. Sprinkle with a teaspoon of salt and grated nutmeg. Gradually work in flour until you form a smooth dough that doesn’t stick to your hands. A pound of orange sweet potatoes will take 1 to 2 cups of flour. Purple sweet potatoes are drier and will take less. Once the dough is formed, stop working it. Divide the dough and cover half with a bowl or towel to keep it from drying out while you work.
- Roll the dough into several 1-inch-thick ropes (the length doesn’t matter). With a knife, cut the ropes into 3/4-inch pieces. Transfer to a floured baking sheet or towel. You can roll your gnocchi against the tines of a fork to create a ridged surface, or leave them smooth. (The grooves are meant to trap extra sauce, but the result will be delicious either way.) Don’t worry if your gnocchi are imperfectly shaped—that’s just part of their rustic charm. Repeat with remaining dough.
- Bring a large pot of salted water to a rapid boil. Add gnocchi and cook until they float to the top. Remove them with a slotted spoon or strainer. Place them on a buttered or oiled platter, tossing to coat.
- Meanwhile, prepare your greens. If you are using kale, broccoli rabe, or other thicker green, bring another pot of water to a roiling boil. If you are using tender greens, like spinach, you can go straight to the next step. Blanch greens for one minute, then transfer to a bowl under cold running water. When cooled, squeeze as much water from the greens as possible.
- Heat one tablespoon olive oil in a sauté pan over medium-high heat. Sauté greens until tender. Season with salt and pepper.
- Toss gnocchi with greens and top with with grated cheese and toasted nuts, if desired.