Ah, pasta dumplings. One of life’s simplest pleasures! I saw this gnudi recipe a while back in Chatelaine magazine, and I (in my old-school ways) marked it with a post-it for later. I stumbled upon it again recently, and I can’t believe I’ve waited so long to make these. You really don’t need to be an expert chef to whip up your very own batch at home, impressing your entire household along the way. The recipe comes together quickly, making it a perfect weeknight meal. What’s more, their neutral flavour lends beautifully to a variety of sauces, toppings, & even soups. While the boy ate his portion topped with some osso buco, I enjoyed mine on their own, tossed with a bit of crumbled goat cheese. The cheese melts and sticks nicely, creating a beautiful burst of flavour in every bite!
Sweet Potato Gnudi
- 400 g sweet potato about 1 medium
- 200 g potato about 1 small
- 3-4 tbsp oil as needed
- 3 egg yolks
- 1 cup flour
- pinch sea salt
- Prick potatoes with a fork all over and microwave whole potatoes until tender, about 8 to 10 minutes each. (Or, if you prefer, cut into cubes, boil until very tender, and drain.)
- Let cool about 10 minutes.
- Cut in half and scoop the flesh into a large bowl.
- Mash by hand, adding oil to make them extra smooth.
- Mash in egg yolks and salt.
- Add flour, a bit at a time, until fully incorporated.
- Boil a large pot of water.
- Fill a pastry bag, or a ziplock bag, with some of the dough.
- Cut off the tip.
- Holding your bag over the water, pipe out into 1-inch sections, cutting with kitchen scissors and dropping into pot. Gnudi are ready when they float to the top. Remove with a slotted spoon. Serve warm.