Has anyone here done this?
I have tried baking the sweet potato, but it's still very 'wet', and needs much more flour than conventional gnocchi. My results are too heavy for my liking, very different from the feather light little pillows that my normal recipe produces, with no problem, every time.
Is this just what you have to accept from sweet potato, and go for a smaller amount, and concentrate on the chosen finish?
They were tasty, I have to admit, but I still think I might be missing a trick.
