origin: Traditional (National&Religious)
Gnocchi are soft little pillows of potato heaven that pretty much put regular noodles to shame. I like to make the dough with sweet potatoes and you may pan-fry the gnocchi with a touch of vegan butter and fresh sage leaves.
Peel the sweet potato and potato and cut into cubes, add enough water to cover it, 1 teaspoon salt and boil it until soft. Mash potatoes with potato hand masher till warm and let it cool down. Don't use warm or lukewarm mashed potao because you have to add more flour.
Once the mashed sweet potato cooled down add salt and nutmeg and mix in the egg and 1-1 1/2 cup of the all-purpose flour. Knead the dough, adding the whole wheat flour 1 tablespoon at a time. The trick to gnocchi is to not over knead the dough, and to use only as much flour as is needed to create a soft, workable dough. Knead your gnocchi dough only as long as it takes for the ingredients to come together into a smooth dough. Knead the dough until smooth, dough will be slightly sticky. Divide the dough into 6 equal pieces. On a lightly floured surface, using the palms of your hands, roll the 6 pieces out into ropes, keeping them at least an inch thick. Then cut the ropes into 1 inch thick pieces, about 8 per rope.
Place gnocchi in boiling salted water, and cook until tender. Be sure to stir around a little bit, so gnocchi does not stick to each other. To cook gnocchi, always use a large pot of boiling, salted water, and remove them as soon as they float to the surface. If you overcook gnocchi they will turn to mush.
Then place strained gnocchi on baking sheet. Repeat until all gnocchi is cooked.
Heat large sauté pan with olive oil. Once pan is hot, sauté the gnocchi until heated through and the gnocchi turn a light brown color. Serve with your favorite sauce.