Sweet potato gnocchi + gorgonzola and walnuts

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1. Prepare Sweet Potatoes 

Begin by washing and scrubbing the sweet potatoes. Then, pierce them with a fork and bake them in the oven at 400°F (200°C) for about 45-60 minutes, or until they are soft and tender. 

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2. Make Gnocchi Dough 

Once the sweet potatoes are cooked and cooled, peel off the skin and mash the flesh in a large mixing bowl until smooth. Add flour gradually, mixing it into the sweet potato until a soft dough forms. Be careful not to overmix. 

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3. Shape the Gnocchi  

On a floured surface, divide the dough into smaller portions. Roll each portion into a long rope, about 1 inch thick. Then, using a knife, cut the ropes into small pillow-shaped pieces, about 1 inch in length. 

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4. Texturize Gnocchi 

To give the gnocchi traditional ridges that help hold sauce, gently press each piece against the back of a fork or use a gnocchi board if you have one. This step is optional but recommended for better sauce adherence. 

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5. Cook the Gnocchi 

Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. Cook until they float to the surface, which usually takes about 2-3 minutes.  

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6. Prepare the Sauce 

While the gnocchi are cooking, prepare the gorgonzola and walnut sauce. In a saucepan, melt the gorgonzola cheese over low heat, stirring continuously until it's smooth and creamy. Then, add chopped walnuts to the sauce, stirring to combine. Adjust seasoning if necessary. 

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7. Combine Gnocchi and Sauce 

Once all the gnocchi are cooked and drained, add them to the pan with the gorgonzola and walnut sauce. Gently toss everything together until the gnocchi are evenly coated with the sauce. 

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8. Serve 

Plate the sweet potato gnocchi with gorgonzola and walnuts, garnishing with extra chopped walnuts and perhaps a sprinkle of freshly grated Parmesan cheese if desired. Serve hot and enjoy! 

Pasta al forno alla siciliana