3-Ingredient Gnocchi

Serves: 6-8

Prep Time: 2-3 hours

Cook Time: 10-15 min

Gnocchi are chewy Italian potato dumplings that are easy to make and a fun alternative to pasta. Just toss them in a spicy-garlic-butter mixture and you're sure to have a tasty snack or meal.

2 large sweet potatoes

2 cups flour + more for kneading + dusting

2 tsp salt

2 cloves garlic, minced

2 tbs butter

Salt & pepper, to taste

Chili flakes, to taste

2 tbs parmesan cheese, for topping

1 tbs oil

Instructions

1. Preheat your oven to 400 degrees.

2. Using a fork, make holes for “breathing” all around the sweet potatoes.

3. Line a pan with parchment and place the potatoes on top. Cook for about 40-50 minutes, or until soft to touch and liquid is seeping out of the fork holes. Let it cool completely.

4. Add the potato into the flour, salt mix until knead it into a cohesive dough. Add in *as much flour as you need* to lessen the stickiness of the dough. Cover in saran wrap and let sit for an hour.

5. Take a small portion of the dough, and roll onto a lightly floured surface. You’ll want it to resemble a long rope that is ~½ inch thick. Cut small bite size pieces of the dough until you have enough for your party. If you have too many, I recommend saving the dough for later. Lightly flour the smaller pieces on the sides or they’ll stick together.

6. Bring salted water to a boil and cook the gnocchi until they all float (~4-5 min). Make sure to keep stirring or they may stick to the bottom of the pan. They’ll expand a little bit in size as well.

7. In a cast iron, or medium non-stick pan. Throw in the butter and oil, and let the butter brown for a 2-4 min. Then throw in the garlic, chili, salt and pepper and cook for 1 min. Then add in the gnocchi and make sure to continuously stir and coat them in the butter mixture. Cook for a couple minutes to soak up the flavor and get a little browning on the sides.

8. Plate up, top with cheese, and enjoy!

Note: This recipe took a little more time than I anticipated. The sweet potatoes took closer to an hour to cook and cool because I bought huge ones. Additionally I used maybe 1-2 additional cups of flour in the dough to prevent it from having a sticky texture. This left me enough dough for 3 meals of gnocchi. I just left it saran wrapped in an airtight ziplock bag on the counter and cut from it each time I wanted more gnocchi and ate it all within 24 hours. You can also place it in the fridge to prevent it from going bad for a few days.