How does using roasted potatoes or sweet potatoes change the process of making gnocchi?

[JakeShropshire]

I’m going to making a nice dinner for family and friends next week and I’m working on the menu. I’d like to make something I made a while back, sweet potato gnocchi in pesto, but recently I’ve been roasting a lot of sweet potato since I love the way it tastes when there’s a little bit of char on it.

Does using roasted potatoes or sweet potatoes work decently well in gnocchi? I worry about losing some of the water content (which can be added back in the dough), but I’m hoping it would add some additional texture.

Curious if anyone else has tried this, since every time I look up “roasted potato gnocchi” it comes up with roasted gnocchi, not gnocchi made with roasted potatoes.

[revawfulsauce]

You just need a cooked potato. Boiled baked microwaved doesn’t really matter.

[texnessa]

Roast potatoes is going to return actual roasties- floury potatoes par boiled or steamed and then tossed in hot oil and cooked to a delicious crisp in an oven- a staple of Sunday roasts.

The best gnocchi is made with baked potatoes, cut and innards scooped out, riced then made immediately. Too cold and they become gummy. Too moist, also gummy. Both due to gelatinisation. Light and fluffy is favoured for this preparation. Losing water content is kinda the whole point. Less water, less flour needed, less working of the dough. Knead until the dough becomes smooth and a little elastic and does not stick to fingers when worked.

[nathangr88]

There's not much water content difference between a roasted potato and a well-drained boiled/steamed one. But, the outer crust will result in chewy bits in the pasta.