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Sweet Potato Gnocchi
February 17, 2025
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Sweet potato gnocchi brings a vibrant, sweet twist to the traditional Italian dumpling. The natural sweetness of the sweet potato creates a rich flavor, and the soft texture is perfect for holding onto savory sauces like brown butter, sage, or even a simple tomato sauce. If you’re craving something both comforting and a little different, this recipe is for you! Plus, it’s just as easy to make as the classic potato version.
Ingredients:
2 medium-sized sweet potatoes (about 1 pound or 450g)
1 ½ cups (180g) all-purpose flour, plus extra for dusting
1 large egg
1 teaspoon salt
Freshly ground black pepper to taste
Optional: A pinch of freshly grated nutmeg or cinnamon for added flavor
Directions:
Cook the Sweet Potatoes
Start by roasting or boiling your sweet potatoes. Roasting gives the sweet potatoes a deeper, caramelized flavor. To roast, prick the sweet potatoes with a fork, place them on a baking sheet, and roast at 400°F (200°C) for about 45 minutes to an hour, or until they are soft and easily pierced with a fork.
Alternatively, you can boil the sweet potatoes by peeling and cutting them into chunks, then boiling in salted water for about 15-20 minutes until tender. Once cooked, drain and set aside to cool slightly before handling.
Mash the Sweet Potatoes
Once your sweet potatoes are cool enough to handle, peel off the skin and mash them until smooth. For a super smooth texture, you can use a potato ricer or food processor. Spread the mashed sweet potatoes out on a clean surface or large bowl and let them cool completely before continuing. This step is important to prevent your dough from becoming too sticky.
Make the Dough
Once the mashed sweet potatoes have cooled, make a mound with them on your work surface. Sprinkle the flour and salt over the sweet potatoes and create a well in the center. Crack the egg into the well, and if you like, add a pinch of cinnamon or nutmeg to bring out the natural sweetness of the sweet potato.
Gently mix the ingredients together, gradually incorporating the flour and egg into the sweet potatoes. Begin kneading the dough until it’s smooth and no longer sticky. If the dough feels too soft, add a little more flour, but be cautious not to add too much. You want to keep the dough light and tender.
Shape the Gnocchi
Once your dough is ready, divide it into 4 sections. Working with one section at a time, roll it into a long rope about ¾-inch thick. Use a sharp knife or bench scraper to cut the rope into 1-inch pieces.
To give the gnocchi their classic shape, gently press each piece with a fork, creating small indentations on one side. This step not only gives the gnocchi their signature look, but it also helps sauces cling to the dumplings.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. Once they float to the surface, usually within 2-3 minutes, they’re ready to be removed with a slotted spoon. Be sure to cook the gnocchi in small batches to avoid overcrowding the pot.
Once cooked, transfer the gnocchi to a plate or bowl. If you’re serving them right away, keep them warm. Otherwise, you can freeze the gnocchi for later (see the freezing instructions below).
Serve and Enjoy
Sweet potato gnocchi is delicious with a variety of sauces. A classic brown butter and sage sauce is a perfect match, as the richness of the butter complements the sweetness of the potatoes. Simply melt butter in a pan, add fresh sage leaves, and cook until the butter is golden and fragrant. Toss the gnocchi in the sauce, and finish with a sprinkle of Parmesan cheese.
You can also pair the gnocchi with tomato sauce, a creamy Alfredo sauce, or even a pesto for a different twist. The possibilities are endless!
Tips for Perfect Sweet Potato Gnocchi:
Roast, don’t boil: Roasting the sweet potatoes helps retain their flavor and reduces moisture, making the dough easier to work with.
Don’t overwork the dough: Gently mix and knead the dough. Overworking it can make the gnocchi dense instead of light and airy.
Test a gnocco before boiling: If you’re unsure about the consistency of the dough, drop a test gnocchi into boiling water. If it holds together well and floats to the top, you’re good to go.
Freezing tips: If you’d like to make gnocchi ahead of time, lay the uncooked gnocchi in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe bag. To cook, drop them straight from the freezer into boiling water—no need to thaw.
Conclusion:
Sweet potato gnocchi is a delicious, comforting variation of the traditional Italian dish. With its rich, naturally sweet flavor, it pairs beautifully with a variety of sauces and is perfect for a cozy meal or dinner party. Whether you’re a gnocchi novice or an experienced cook, this recipe is a fun and rewarding way to enjoy homemade gnocchi with a twist. Enjoy your sweet potato gnocchi with your favorite sauce, and prepare to be amazed by how light and flavorful they are. Buon appetito!
Sweet potato gnocchi brings a vibrant, sweet twist to the traditional Italian dumpling. The natural sweetness of the sweet potato creates a rich flavor, and the soft texture is perfect for holding onto savory sauces like brown butter, sage, or even a simple tomato sauce. If you’re craving something both comforting and a little different, this recipe is for you! Plus, it’s just as easy to make as the classic potato version.
