Why Make This Recipe
Sweet potato gnocchi is a delightful twist on traditional pasta. Made from tender sweet potatoes, this dish offers a unique flavor that pairs well with various sauces. It’s easy to make at home and requires just a few simple ingredients. Plus, it’s a great way to enjoy the nutritional benefits of sweet potatoes, which are rich in vitamins and fiber. Whether you’re cooking for family or impressing friends, sweet potato gnocchi is sure to please.
How to Make Sweet Potato Gnocchi
Ingredients
- 1 pound sweet potatoes
- 1 cup all-purpose flour (add more if needed, a little at a time)
- ½ teaspoon salt
Directions
- Prick 1 pound of sweet potatoes with a fork. Microwave them for 7 to 10 minutes until they are tender.
- Cut the sweet potatoes in half and scoop out the flesh into a bowl. Mash it with a fork until smooth.
- Add 1 cup of all-purpose flour and ½ teaspoon of salt to the mashed sweet potatoes. Mix it with a spoon first, then use your hands to combine everything well.
- Transfer the mixture to a lightly floured worktop and knead for about a minute until you get a compact, soft, and slightly moist dough (it shouldn’t be wet or sticky).
- Cut the dough into 4 pieces. Roll each piece into long ropes and then cut into small pillow-shaped gnocchi, about ½ inch or 1 cm in size.
- You can either cook the gnocchi as they are or roll them with your thumb on a gnocchi board or the back of a fork to create ridges.
- Cook the gnocchi in a large pot of salted boiling water for 1 to 2 minutes, or until they float to the surface.
- Use a spider or slotted spoon to remove them from the water and add them to your favorite sauce. A simple marinara sauce topped with grated parmesan, a dollop of burrata cheese, a drizzle of olive oil, and chopped pistachios works wonderfully. If you prefer, substitute the pistachios with dried oregano.
How to Serve Sweet Potato Gnocchi
Sweet potato gnocchi can be served in various ways. You can top them with marinara sauce or any other sauce you love, such as pesto or brown butter with sage. Garnish with cheese, herbs, or nuts for added flavor and texture. It makes a satisfying main dish or a tasty side.
How to Store Sweet Potato Gnocchi
If you have leftover gnocchi, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the uncooked gnocchi. Place them on a baking sheet in a single layer until frozen, then transfer to a freezer bag. They can be cooked directly from frozen when you’re ready to enjoy them.
Tips to Make Sweet Potato Gnocchi
- Ensure the sweet potatoes are fully cooked for a nice, smooth texture.
- Gradually add flour; you may not need the full cup, or you may need a bit more, depending on the moisture in the sweet potatoes.
- Use enough flour on your work surface to prevent sticking while shaping the gnocchi.
Variation
You can add spices, such as nutmeg or cinnamon, to the dough for extra flavor. Additionally, try incorporating different cheeses into the mixture for a richer taste.
FAQs
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes, but make sure to drain them well to remove excess moisture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to a day before shaping and cooking.
How do I know when the gnocchi are cooked?
The gnocchi are cooked when they float to the surface of the boiling water.
Sweet Potato Gnocchi
Ingredients
Main ingredients
- 1 pound sweet potatoes Prick with a fork and microwave until tender.
- 1 cup all-purpose flour Add more if needed, a little at a time.
- ½ teaspoon salt
Method
Preparation
- Prick sweet potatoes with a fork and microwave for 7 to 10 minutes until tender.
- Cut sweet potatoes in half and scoop the flesh into a bowl. Mash until smooth.
- Mix in all-purpose flour and salt with a spoon, then combine well using your hands.
- Transfer mixture to a lightly floured surface and knead for about a minute until a soft, moist dough forms.
- Cut dough into 4 pieces. Roll each piece into long ropes and cut into small pillow-shaped gnocchi, about ½ inch or 1 cm in size.
- Optionally, shape gnocchi with your thumb on a gnocchi board or back of a fork to create ridges.
Cooking
- Cook gnocchi in a large pot of salted boiling water for 1 to 2 minutes, or until they float to the surface.
- Remove gnocchi with a spider or slotted spoon and add to your favorite sauce.