Sweet Potato Dumplings

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Sweet potato dumplings, also called a potato gnocchi recipe, are an easy sweet potato recipe that can be served as a side dish at dinner or for lunch all by themselves.

Ingredients:

  • 3 Medium Sweet Potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2 eggs
  • 1/2 cup all-purpose flour
  • chicken or vegetable stock

Directions:

Wash your sweet potatoes, then boil in water for about 30 minutes or until tender when pierced with a fork. Drain water, cool the sweet potatoes a bit, then peel them. Place the peeled sweet potatoes in a food processor to puree.

Add the salt, nutmeg, cayenne pepper, and eggs. Mix until smooth then add in the flour and blend well.

Dust your hands lightly with flour and roll the dough...1 teaspoonful at a time...into dumplings. Drop your sweet potato dumplings into boiling chicken or vegetable stock and cook for about 5 minutes. Reduce the heat to a simmer and cook for another 5 minutes. Serves 6

The Sweet Potato Lover's Cookbook: More than 100 ways to enjoy one of the world's healthiest foods

Purple Sweet Potato Dumplings

Sweet Potato Dumplinsgs

Ingredients

Dumplings:

  • 1 1/2 pounds purple sweet potatoes (enough to yield 1 pound after cooking, peeling, and ricing)
  • 1/3 cup + 1 tablespoon all purpose flour
  • 1 heaping tablespoon cornstarch
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sea salt, plus more to taste
  • 1 small or 1/2 large egg, beaten
  • 1/4 cup gruyere cheese, cut into small cubes, plus extra for grating

Pesto:

  • 2 1/2 packed cups flat leaf Italian parsley, stems removed
  • 1 1/2 cups toasted walnuts
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt, plus more to taste
  • Pinch of white pepper
  • 1/4 cup olive oil
  • 1/4 cup walnut oil

Directions

Dumplings:

The day before you plan to make the dish, boil the potatoes, skin on, in well-salted water until soft (about 15 minutes). Peel the potatoes and run them through a ricer or fine-mesh sieve. Refrigerate, uncovered, overnight.

The next day, combine the potatoes, flour, cornstarch, white pepper, and sea salt into a smooth mass. Taste for seasoning and adjust. Add the beaten egg and mix thoroughly. If the dough is too sticky, add more flour. Divide dough into 10 equal parts. Form each into a golf ball-sized ball. Make an indentation in the middle of each dumpling and fill with 1/10 of the gruyere cubes. Close the dough around the cheese and reform into a smooth round dumpling.

Place on a cookie sheet covered with floured parchment paper and cover with plastic wrap. Place in the refrigerator until ready to cook.

When ready, bring 4 quarts of well-salted water to a boil, and then reduce to a gentle simmer. Cook the dumplings a few at a time, being careful not to crowd the pot, until they float, plus an additional minute to make sure the cheese on the inside melts.

Serve with a dollop of walnut parsley pesto and grated gruyere cheese.

Pesto: Combine the parsley, walnuts, lemon juice, salt and pepper in a food processor. Puree while drizzling in the olive and walnut oils. Adjust salt and pepper to your taste.

Store, refrigerated, in a covered glass jar.

Photo and Recipe Courtesy the Idaho Potato Commission

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