The final picture is not the prettiest. The colors clash and, well, don't look very appetizing. But if you can look past this and give it a taste....ohhh. It's such warm, hearty, creamy comfort food. I've adapted the recipe from allrecipes, mainly because the original makes such a wet sticky batter, it's nearly impossible to work with. It's supposed to make a nice dough that you can roll out, and cut into little pieces to make gnocchi. I've not had any success with this, and the mixer unfortunately didn't magically fix the stickiness. You can just as easily drop spoonfuls of the batter into boiling water and accomplish basically the same result. Simply watch out for overcrowding in the pot so that the end result is individual bite-sized or smaller dumplings.
Dumplings:
2 cooked sweet potatoes (I like to boil because the skin falls right off. Baking also works well with a drier result)
1 egg
3 1/2 cups flour
1 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup parmesan
Balsamic Cream sauce:
1/4 cup of cream or cream cheese (I used Philadelphia's Cooking Creme - garlic...fantastic!)
3 tablespoons of balsamic vinegar
2 tablespoons parmesan cheese
Equipment:
Mixer with beater attachment or bowl & spoon
A potato ricer makes a smoother consistency but isn't at all necessary
LARGE pot for boiling - the bigger the better
Directions:
- Mash the potatoes into the large mixing bowl.
- Blend in all the ingredients but the flour
- Slowly mix in the flour until you've achieved a dough that sticks to itself more than anything else
- Set a large pot of lightly salted water to boil
- Drop spoonfuls of the batter into the boiling water. *don't overcrowd!*
- Dumplings are cooked when they start to float.
- To make the cream sauce simply mix all the ingredients over high heat, until warm and smooth.
- Serve hot.
Cost:
| Sweet Potatoes | 1.50 |
| Flour | 0.50 |
| Egg | 0.12 |
| Salt/Garlic/etc | 0.10 |
| Parmesan | 0.15 |
| 2.37 | |
| Parmesan | 0.20 |
| Cream Cheese | 0.88 |
| Balsamic | 0.15 |
| 1.23 |
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