Ever since I read David Lebovitz' post on sweet potato gnocchi (http://www.davidlebovitz.com/archives/2009/01/sweet_potato_gnocchi_the_good_th.html), I've been wanting to have a go. But it wasn't until last week that I finally got around to it. As all the recipes that I've read emphasize that it's important to not add too much flour, I thought it would be wise not to use eggs. I also decided to take advantage of parts of Joël Robuchon's method for making potato purée (http://www.themediadrome.com/content/recipes/robouchons_potator_puree.htm), ie. drying out the riced potatoes over a low heat. And voilà! I only ended up using less than 2 ounces of flour for 3 pounds of potatoes. The gnocchi turned out silky, fluffy and light. As I am not a big fan of too much sweetness in savory dishes, I decided to cut through some of it by using smoked paprika, thus giving the gnocchi a Spanish twist. I then followed this up by serving them with kale and manchego. Delicious!

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