Sweet Potato Gnocchi with Thai Peanut Sauce

• •2 large sweet potatoes, medium (about 1.5 lbs total)
• •1.5 cup all-purpose flour, plus more for dusting
• •1 egg yolk, large
• •0.5 teaspoon salt
• •0.3 teaspoon nutmeg, freshly grated
• •0.5 cup creamy peanut butter
• •0.5 cup full-fat coconut milk
• •3 tablespoon soy sauce
• •2 tablespoon lime juice, fresh
• •2 tablespoon brown sugar, packed
• •1 tablespoon fresh ginger, grated
• •2 cloves garlic, minced
• •1 teaspoon chili garlic sauce or Sriracha
• •1 teaspoon toasted sesame oil
• •0.3 cup water or vegetable broth, as needed to thin
• •2 tablespoon olive oil or butter (for pan-frying gnocchi)
• •0.3 cup fresh cilantro, chopped
• •2 tablespoon roasted peanuts, crushed
• •1 large lime wedges

Instructions

1. 1

   Prepare Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Roast for 45-60 minutes, or until very tender. Alternatively, boil them until tender. Let cool slightly, then peel and mash thoroughly with a fork or potato ricer until completely smooth. Ensure there are no lumps.

2. 2

   Make Gnocchi Dough: On a clean, lightly floured surface, spread the mashed sweet potato. Sprinkle with salt and nutmeg. Make a well in the center and add the egg yolk. Gradually sprinkle about 1 cup of flour over the sweet potato, gently incorporating it with your hands until a soft, slightly sticky dough forms. Add more flour, a tablespoon at a time, until the dough is just firm enough to handle without sticking excessively, but still soft and pliable. Do not overmix or knead too much, as this will make the gnocchi tough.

3. 3

   Form Gnocchi: Divide the dough into 4-5 equal portions. Roll each portion into a rope about 0.75 inches (2 cm) thick. Cut the ropes into 0.75-inch (2 cm) pieces. You can leave them plain or gently roll each piece over the back of a fork or a gnocchi board to create ridges, which help hold the sauce. Place finished gnocchi on a lightly floured baking sheet, ensuring they don't touch.

4. 4

   Prepare Peanut Sauce: In a medium saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, grated ginger, minced garlic, chili garlic sauce, and sesame oil. Whisk until smooth.

5. 5

   Cook Peanut Sauce: Heat the sauce over medium-low heat, stirring occasionally, until it just begins to simmer and thickens slightly (about 5-7 minutes). If the sauce is too thick, add water or vegetable broth, 1 tablespoon at a time, until desired consistency is reached. Keep warm over low heat.

6. 6

   Cook Gnocchi: Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches (don't overcrowd the pot). Cook for 2-3 minutes, or until they float to the surface. Let them float for another 30 seconds, then remove with a slotted spoon, allowing excess water to drain.

7. 7

   Optional Pan-Frying: For extra flavor and texture, heat olive oil or butter in a large skillet over medium-high heat. Add the cooked gnocchi and pan-fry for 3-5 minutes, tossing occasionally, until lightly golden and slightly crispy on the outside.

8. 8

   Assemble and Serve: Transfer the cooked (and optionally pan-fried) gnocchi to the saucepan with the warm peanut sauce. Toss gently to coat all the gnocchi. Serve immediately, garnished generously with fresh cilantro, crushed roasted peanuts, and a squeeze of fresh lime from the wedges.

Chef's Tips

• 💡Do not overwork the gnocchi dough. The less you handle it, the more tender your gnocchi will be. Mix just until combined.
• 💡Use a potato ricer for the smoothest sweet potato mash, which results in lighter gnocchi. If you don't have one, a fork will work, but ensure no lumps remain.
• 💡Test one gnocchi before cooking the whole batch. If it falls apart, knead a tiny bit more flour into the dough. If it's too tough, the dough might be too dry; add a few drops of water or a bit more mashed sweet potato.
• 💡Adjust the spice level of the peanut sauce to your preference by adding more or less chili garlic sauce.
• 💡For a richer flavor, use full-fat coconut milk in the peanut sauce. Lite coconut milk will result in a thinner sauce.