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Gnocchi reminds me of family. The word gnocchi means dumpling. This is a quick and delicious recipe that can be whipped up with pantry staples. Get the whole family involved in the fun process of rolling up these little yummy dumplings of deliciousness. While in Italy, we stayed with an Italian family in their farm. Along with Mozzarella and Burrata, the family taught us how to make gnocchi from scratch with fresh, real and the least amount of ingredients.
Steam or boil potatoes until soft (about 30-40 minutes).
Peel the potatoes and place into a large bowl. Mash well.
Add the flour, arrowroot powder, salt, baking soda, and garlic powder. Stir well to combine.
Whisk the egg white until frothy. Gently fold it into the sweet potato mixture. Refrigerate the dough for 30 minutes.
Dust a work surface with arrowroot powder. Roll out a handful of the chilled dough into a long thin rope. Cut into 1-inch segments. Use your finger to create a separation or a fork to slightly flatten each segment.
Melt the ghee in a skillet over medium heat. Sear the gnocchi on each side to brown. Serve immediately.
Note: Other recipes ask to prepare a large pot of barely boiling water. Working in small batches, drop each piece of gnocchi into the water. Let cook for about one minute. When they float to the top, remove with a slotted spoon. Place into a colander to drain. I skip that step. 1) Because it is time consumer and 2) It doesn’t work so well when I do it and 3) I find it unnecessary.
adapted from: An Italian family with whom we stayed while in Italy over the summer.
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