Made gnocchi for the first time.

[GoneOffShore]

Used Mark Bittman's method in the Sunday NY Times magazine - and didn't follow the directions completely.
Used a roasted sweet potato and flour with nutmeg. They came out wonderfully.
Served with salad and a thyme-brown butter sauce, sprinkled liberally with Parmesan.

Need to do it again.

[cbayer]

1. Congratulations! And I understand that you will be able to wash it down

with a nice glass of wine!

[GoneOffShore]

2. Finally!

[Lucinda]

3. You had me at "roasted sweet potato"

sounds wonderful!

[GoneOffShore]

4. And really simple -

Ran the potatoes through a ricer so they were nice and fluffy. Seasoned them and then mixed gently with flour.

The proportions are a little loose though - about 8 ounces flour to one largish potato. And Bittman calls for using a white potato mixed with the sweet potato. If I was doing squash gnocchi, I'd do that, but thought I'd try with just the sweet potato(particularly as there wasn't one in the house). And amazingly it worked. Imagine my shock and surprise. Especially considering that I'd NEVER made gnocchi before.

[Callalily]

5. I haven't made gnocchi in a

long time. In addition to sweet potatoes, I've used yukon gold potatoes too. Very yummy.

Hmmmmm . . . this may just be my weekend project!