Two Words: Flour Explosion!
This caused one of the biggest cooking messes I’ve ever made in my trailer. I had flour covering me, the counter, and basically half the trailer. I’m not kidding either! So. Much. Flour. This recipe was relatively inexpensive and was honesty so so good. The biggest issue I had with this recipe was that I needed more counter space. The lack of counter space created a lot of issue trying to move things around and make space for all the steps.
Let’s start from the beginning, a quick 12 minutes in the microwave equaled soft sweet potatoes that were easy to mash. Combine the sweet potatoes, ricotta and salt and pepper. After that add the 3/4 cup of flour. I had to add a couple extra tablespoons of flour to get it to the consistency Chrissy said I had to be at. Goal was to not stick to the side of the bowl. I was so excited when I finally hit that point that I ran over to my husband to show him how well I was doing. He had no idea why I was so excited, but I needed to tell someone I did it! Ha!
At that point, you place it on your counter space with flour and start kneading the dough to make the gnocchi. Chrissy said 9-10, 90 degree turns would do. I’m pretty positive I was doing something wrong because it took me more like 15-20 to get it to be non-sticky. And non-sticky was a reach, it was more like less sticky than it was before. Once I got to that point, I moved it into the three dough balls as instructed and tried to roll it into 12 inch long rolls as requested. Honestly, each one was a different size and different width. I definitely did not get those rolled out right, but I wasn’t as concerned with that.
At this point, I cut the dough and threw the pieces into boiling water. As this cooks you can get the sauce ready. Honestly, the easiest part of the entire meal. Melt a stick of butter, add freshly torn sage leaves and cook. Once the gnocchi rises, strain it and put it into the butter/sage mixture. Sprinkle the Parmesan, salt and pepper and mix and you are good to go!
Overall Difficulty: 1/5
Price: Less than $20 for all ingredients.
- 1 Pound Sweet Potato
- 1/2 cup whole-milk ricotta
- 1/2 teaspoon of black pepper
- Salt to taste
- 3/4 cup of all-purpose flour (I needed a couple more tablespoons)
- 1 Stick Butter
- 1/4 cup torn sage leaves
- 1/2 cup grated parmigano-reggiano cheese
- Salt and Pepper to taste (butter sauce)
Recommendation: This recipe is super filling, a little goes a long way. I would recommend pairing this with some veggies, fruit and some chicken for a wonderful meal.
The recipe can be found in Chrissy Teigens cookbook Cravings. This recipe review is a part of our Cravings Cookbook review series.
xoxo – The Unprofessional Chef