Sweet Potato Gnocchi with Peas & Paprika Cream Sauce

Gnocchi and Spaetzle continue to be my new pasta best friends. Sweet potatoes give these ones a delicate flavour that goes well with delicate sauces. A little grated Parmesan passed when you serve them does not go amiss.
Since this makes 4 servings, I froze half the dough. The next time, I thawed it out overnight, sprinkled on a bit more potato starch, and formed and cooked the gnocchi as usual. It worked fine.  
4 servings45 minutes prep time
NOT including baking the sweet potato
Sweet Potato Gnocchi with Peas & Paprika Cream Sauce
Make the Gnocchi:900 grams (2 pounds; 2 large) sweet potatoes1/2 teaspoon saltfreshly ground nutmeg1 large egg1 3/4 cups barley flour1/2 cup potato starchWash, trim, and bake the sweet potatoes at 375°F for 1 to 1 1/4 hours, until tender. Let cool. This can be done up to a day ahead. Peel and mash the sweet potato very smoothly. Put it in a mixing bowl and mix in the salt, nutmeg, and egg. Add the barley flour a portion at a time and work it in until you have a fairly soft and sticky but smooth dough. 
Sprinkle about 2 tablespoons of potato starch onto a clean surface (I used a bit of parchment paper) and coat 1/4 of the dough in it. Roll it out into a long snaky cylinder. Use a fork to cut off bite-sized pieces, which are then rolled into an oval and pressed with the tines of the fork. Set aside on a plate which has been lightly dusted with starch, and repeat with the remaining dough. Try not to stack them, as they will stick to each other. This can be done up to a day ahead too; cover them with a tea towel in an airtight container in the fridge.Cook the Gnocchi & Make the Sauce:2 cups thawed frozen peas2 medium shallots2 cloves of garlic1 1/2 teaspoons sweet Hungarian paprika1/4 teaspoon saltfreshly ground black pepper to taste1 tablespoons barley flour2 tablespoons unsalted butter1 tablespoon sherry1 cup 10% creamPut a large pot of lightly salted (not nearly as much as for dry pasta) water on to boil. Have the gnocchi and the peas standing by. 
Peel and mince the shallots and the garlic. Put the garlic in a small bowl with the paprika, salt, pepper, and flour. Heat the butter in a large skillet over medium heat. When it is melted and sizzling, add the shallots and cook for about 5 minutes, stirring occasionally. Keep the temperature at a gentle but steady simmer. Meanwhile, when the water comes to a boil put in the gnocchi and peas, and give them a very gentle stir. Boil them until they float. (I mean the gnocchi, but the peas will too.) Drain well when done. But meanwhile again, add the spices and flour to the shallots and mix in well; let cook for about a minute. Add the sherry and mix in well, then slowly stir in the cream. Mix well, stirring frequently, until it thickens – it should take just a few minutes and it should not boil. Add the drained gnocchi and peas and gently fold into the sauce. Transfer to a serving dish or dishes, and serve. I saved a few of the peas at the bottom of the strainer to sprinkle over the top, for the colour. Last year at this time I made Creamy Rutabaga & Leeks.

* Originally published here

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