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Sweet Potato Gnocchi

Sweet Potato Gnocchi
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A cozy and comforting Sweet Potato Gnocchi recipe featuring tender, pillowy gnocchi made from roasted sweet potatoes and simple pantry ingredients. This dish is quick to prepare, versatile with different sauces, and offers a light, subtly sweet upgrade to classic Italian gnocchi, perfect for weeknight dinners or impressing guests.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes (about 2 pounds), peeled and roasted
  • 1 to 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 large egg (or flax egg/aquafaba for vegan version)
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (optional)

Optional Variations & Add-ins

  • Chopped fresh rosemary or thyme (for herb-infused gnocchi)
  • Pinch of cayenne pepper or chili flakes (for spicy kick)
  • 1/4 cup grated Parmesan or pecorino cheese (for cheesy delight)

Instructions

  1. Roast and Mash the Sweet Potatoes: Roast the peeled sweet potatoes in the oven at 400°F (200°C) until fork-tender, about 40-50 minutes. Allow to cool completely, then mash thoroughly until smooth and free of lumps to ensure a silky dough.
  2. Combine Ingredients to Form the Dough: In a large bowl, mix the mashed sweet potatoes with 1 cup of flour, salt, nutmeg (if using), and the egg. Gently fold and knead the mixture by hand until it forms a soft dough, adding up to an additional 1/2 cup flour as needed. Be careful not to overwork the dough to keep it light and tender.
  3. Shape the Gnocchi: Divide the dough into smaller portions. Roll each portion into a long rope approximately 1 inch thick. Cut the ropes into bite-sized pieces about 1 inch long. Press each piece lightly with a fork to create the classic gnocchi ridges that help hold sauces.
  4. Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in small batches to avoid overcrowding. When the gnocchi float to the surface, let them cook for an additional 30 seconds, then remove with a slotted spoon and transfer to a warmed dish.
  5. Serve Your Sweet Potato Gnocchi: Toss the cooked gnocchi with your favorite sauce, such as sage brown butter, olive oil with fresh herbs, or a light tomato sauce. Garnish with toasted pine nuts, fresh sage leaves, or grated Parmesan for added flavor and texture.

Notes

  • Dry your roasted sweet potatoes well to avoid overly sticky dough.
  • Add flour gradually to prevent a dense or heavy dough.
  • Handle dough gently without over-kneading to maintain light, fluffy texture.
  • Boil gnocchi in batches using cold water to prevent sticking and ensure even cooking.
  • Test cook a small piece first to adjust dough consistency before shaping the entire batch.
  • Peel sweet potatoes before roasting for smoother dough and better texture.

Nutrition

Keywords: sweet potato gnocchi, homemade gnocchi, gluten-free gnocchi, comfort food, easy Italian recipe, vegetarian gnocchi

Find it online: https://lillysplate.com/sweet-potato-gnocchi/