Sweet potato gnocchi from Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson

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Accompaniments: Habesha lamb chops with apple-mango chutney; Monterey sardines with burnt lemons and herbs; Slow-grilled lamb patties

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on December 10, 2017

     Sauce was ok but I couldn't detect the almond flavor or texture, making me regret using (and washing) my food processor for the 2nd time for this dish.  If I make a sweet potato gnocchi again, it will be a recipe that uses cooked sweet potatoes.

  • Yildiz100 on December 10, 2017

    I wanted to love these but they were just ok. Since they're made with raw shredded sweet potatoes (which I did shred quite finely, as directed) they were nowhere near holding together as a dough with one egg, one yolk, and half a cup of flour. It was still like dry shreds of sweet potato that just fell apart. I needed to add most of the leftover egg white and additional flour to get it to hold together. Not sure how much more flour it ended up being, maybe quarter a cup. When it was time to slice I found it was very difficult because the dough is soft but inside you have raw potato shreds that you have to saw through, so the gnocchi end up messy and squashed. After cooking the mouthfeel was weird too. You could still taste the shreds as a separate part of the dough, they didn't really integrate. I think he probably based this recipe on the Swedish dish palt, which is also made of a dough with raw potato shreds, but I think regular potatoes dissolve into the dough more readily.

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