4# Sweet Potatoes
2 Gallons Salted Water
7-8 cups Flour
Roast the Sweet Potatoes until they are fork tender. Place the salted water on high heat and bring to a rapid boil (the water should taste quite salty as the salt in the water is used to season the gnocchi as they cook). Peel the potatoes and pass them through a food mill. Add flour gradually stirring to incorporate. Once the dough starts to get tighter, throw down some bench flour and dump the dough onto the prep table and continue to knead the flour into the ball. Shape the gnocchi and test a few. When they float to the top, remove them from the water immediately. If they are too soft and mushy, add more flour to the dough mix and try again. Try to use as little flour as possible to have a nice tender dumpling. Once they are removed from the boiling water, plunge them into a bath of ice water. Leave them in the ice water only as long as it takes to cool them, then drain them and lightly coat with olive oil to prevent sticking. If they are left in the ice water too long, they salt will leach out into the water and leave them flavorless, and the dumplings will become tougher.
Rodney Freidank, Corporate Chef, Table 301
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