Sweet Potato Gnocchi: A Cyclist's Comfort Food

Ingredients

• 2 large sweet potatoes (about 700g)
• 2½ cups all-purpose flour, plus extra for dusting
• 1 large egg
• 1 tsp salt
• ¼ tsp nutmeg (optional)
• Black pepper to taste

Method

1. Cook the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Bake for 45-60 minutes until very tender. Let cool slightly, then peel.

2. Make the Dough: Rice or mash the sweet potatoes while still warm. Let cool completely (this is crucial!). Add egg, salt, and nutmeg if using. Gradually mix in flour until you have a soft, slightly sticky dough. Be careful not to overwork the dough.

3. Shape the Gnocchi: Divide dough into 6-8 portions. Roll each portion into a rope about ½ inch thick. Cut into 1-inch pieces. Optional: Roll each piece on a gnocchi board or fork for ridges.

4. Cook: Bring a large pot of salted water to boil. Cook gnocchi in batches until they float (2-3 minutes). Remove with a slotted spoon.

Storage & Meal Prep

This recipe is perfect for batch cooking. To freeze:

• Place uncooked gnocchi on a floured baking sheet
• Freeze until solid (about 2 hours)
• Transfer to freezer bags
• Cook straight from frozen - they’ll take an extra minute

Serving Suggestions

• Classic: Brown butter and sage
• Post-ride: Toss with olive oil, parmesan, and black pepper
• Training day: Light tomato sauce with spinach

Tips

• Don’t skip cooling the potatoes - it affects how much flour you’ll need
• The dough should be soft but workable - add flour gradually
• If freezing, make sure gnocchi aren’t touching on the baking sheet
• These are more delicate than regular potato gnocchi - handle with care