While visiting Italy last year l came across this cook book by Mama Agata and her Gnocchi di Mama Agatha caught my attention. I made a mental note to recreate it when l get to Nigeria. A year afterwards l have perfected this recipe with Cocoyam. Cocoyams are plants with edible roots. Here in Nigeria we use them as thickner for soup ,it is roasted ,boiled and eaten with Palm oil.
- 7 cocoyams
- 2 cups all purpose flour
- 2 eggs
- 1 tsp salt
- Bring a large pot of salted water to a boil. Peel cocoyams and add to pot. Cook until tender about 30 minutes. Drain, cool and mash with a fork or potato masher.
- Combine mashed cocoyam, flour and eggs in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long On a floured surface, cut into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve
- To get the shapes you have to have a gnocchi board. I do not have a gnocchi board so l used a fork. You can still cut it and not make any indentations.