I have a story to share. The other day, I bought some pumpkin gnocchi, and last night I decided to make it with sage fried in brown butter to cheer up my sick husband. I checked my trusty copy of How to Cook Everything for the cooking time (they’re done one minute after they rise to the surface), and put the water on to boil. Now, as the book said, the gnocchi rose to the surface, bubbling merrily away. It was 7:46 pm. I’ll just give it an extra minute, I said to myself, to make sure they’re really done. At 7:48, I reached for the pot to drain it into my colander, and all that was left was pumpkin water. (We had angel hair pasta with sage and brown butter sauce and it was delicious, thank you very much.)
So, this is all to say that despite my disastrous relationship with gnocchi, this sweet potato gnocchi recipe over at Sassy Radish looks good enough to tempt me to not just get back on the horse and cook gnocchi again, but to make it from scratch! But don’t worry, I’ll be watching that clock like a hawk.
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