Sweet Potato and Squid Ink Gnocchi, and Happy Halloweekend!

Just popping in quickly for a sneak peak of one of the items on my Halloween menu this year: sweet potato and squid ink gnocchi.  Isn't the orange-and-black combination perfect for Halloween?

Both my roommate and I have been so busy that we decided to forgo our traditional all-out Halloween party for a more intimate and casual sit-down dinner with close friends.  The menu's all planned, and I'm so looking forward to some down time to be in the kitchen, relax, and enjoy a leisurely, delicious meal with wonderful people.

What are your Halloween plans this year?

Read on for recipe....



Sweet Potato and Squid Ink Gnocchi
adapted from Gourmet October 2009
makes enough to serve ~8-12, roughly 400 pieces

for sweet potato gnocchi:
1 1/4 lbs. potato
3/4 lb. sweet potato (use yam for the bright orange color)
1 egg
1 tspn freshly grated nutmeg
1/2 cup grated parmigiano reggiano cheese
1 1/2 - 2 cups semolina flour, and more for dusting

for squid ink gnocchi:
2 lbs. potato
1 egg
1 tspn freshly grated nutmeg
2 Tbspn squid ink
1/2 cup grated parmigiano reggiano cheese
1 1/2 - 2 cups semolina flour, and more for dusting

1. Preheat oven to 450 degrees F.
2. Prick the potatoes and sweet potatoes, for sweet potato gnocchi, several times with a fork. Place on a baking sheet and bake for 45 minutes - 1 hour, until fork tender. Remove from oven and let cool briefly.
3. Remove the skins from the potatoes and sweet potatoes. Puree in a food processor (or press through a food mill) until smooth and creamy. Place in a large mixing bowl. In the center of the potato/sweet potato mixture, make a well.
5. In a separate bowl, lightly beat the egg and mix in the nutmeg and squid ink, for squid ink gnocchi, until well-combined. Pour into the well in the potato puree. Add the cheese.
6. Knead to combine the egg, cheese, and potato puree. Gradually begin to add the flour until the mixture is smooth but still slightly sticky.
7. On a well-floured surface, work with a handful of dough at a time, rolling it out into a long rope and then cutting small, 1/2-inch pieces. Roll lightly in flour and mark with a fork if desired. Place each gnocchi separately on a parchment-lined baking sheet or a well-floured baking sheet.
8. If you are to freeze your gnocchi for later use, place the entire baking sheet in the freezer until the gnocchi are frozen. Then transfer to a storage container and return to the freezer.
9. To serve: cook gnocchi in a pot of well-salted boiling water. Then fry in brown butter and sage, or serve with desired pasta sauce.

[EDIT] Note: You can likely find squid ink at well-stocked fish counters, although my local Whole Foods does not carry it. In the Bay Area, I found my squid ink at Berkeley Bowl but was also pointed to Asian grocery stores with good seafood counters (e.g., Ranch 99). The squid ink I got was in frozen form and imported from Italy.

Enjoy!