Sweet Potato Gnocchi – Delicious Easy Recipe

Sweet Potato Gnocchi are an absolute revelation, transforming humble root vegetables into pillowy clouds of savory-sweet delight. If you’ve ever found yourself intimidated by gnocchi, let me assure you, this recipe is your gateway to gnocchi greatness. There’s something undeniably magical about the tender texture and subtle sweetness that sweet potato brings to this classic Italian dumpling. Unlike traditional potato gnocchi, the inherent moisture and flavor of sweet potatoes create an incredibly yielding dough, making them exceptionally forgiving and a joy to work with. I’ve fallen head over heels for this version, and I know you will too. They offer a beautiful earthy depth that pairs wonderfully with a variety of sauces, from a simple sage butter to a rich ragu. Prepare to impress yourself and your loved ones with this truly special Sweet Potato Gnocchi.

Sweet Potato Gnocchi

There’s something incredibly comforting about a plate of homemade gnocchi. When you swap out the traditional potato for the naturally sweet and vibrant flavour of sweet potato, you elevate this classic Italian dumpling into something truly special. The sweetness of the sweet potato adds a subtle depth that pairs beautifully with a variety of sauces, from a simple sage butter to a rich ragu. Making gnocchi from scratch might sound intimidating, but I promise you, it’s a rewarding and surprisingly straightforward process. The key lies in the texture of your sweet potato and the gentle handling of the dough. Let’s dive into creating these delightful orange pillows of goodness!

Ingredients:

Cooking the Sweet Potatoes

The first crucial step in creating perfect sweet potato gnocchi is to properly cook the sweet potatoes. You want them to be very tender, but not watery. There are a few methods you can use, and I’ll outline my preferred approach.

Method 1: Roasting (My Preferred Method)

Preheat your oven to 200°C (400°F). Wash your sweet potatoes thoroughly and prick them all over with a fork. This allows steam to escape during cooking, preventing them from exploding. Place them directly on the oven rack or on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork. Roasting caramelizes the natural sugars in the sweet potato, resulting in a richer flavour and a drier texture, which is ideal for gnocchi.

Method 2: Steaming

Alternatively, you can steam the sweet potatoes. Peel and cube them into roughly equal-sized pieces. Place them in a steamer basket over boiling water and steam for about 20-30 minutes, or until tender. Ensure the water doesn’t touch the sweet potato pieces directly. While steaming is quicker, it can introduce more moisture, so you might need to be a bit more judicious with your flour later on.

Method 3: Baking (Whole)

You can also bake them whole, similar to roasting, but this can sometimes lead to a slightly wetter interior. The roasting method generally yields the best results for gnocchi.

Once cooked, let the sweet potatoes cool slightly until they are comfortable to handle.

Preparing the Gnocchi Dough

Now that our sweet potatoes are perfectly cooked and slightly cooled, it’s time to get them ready for the dough.

1. Scoop the flesh from the sweet potato skins. Discard the skins. For the smoothest dough, I highly recommend passing the sweet potato flesh through a potato ricer or a fine-mesh sieve. This breaks down any lumps and ensures an even consistency. If you don’t have a ricer or sieve, you can mash them thoroughly with a fork or potato masher, but try to get them as smooth as possible. You should end up with about 1 ½ cups of pureed sweet potato. Weighing it out can also be helpful to ensure consistent results.

2. In a large mixing bowl, combine the riced or mashed sweet potato with the 180g of plain white flour and the optional pinch of salt. I find that starting with the specified amount of flour is usually sufficient, but the exact amount can vary depending on the moisture content of your sweet potatoes. Add the flour gradually, starting with about 150g, and mix gently with a spoon or your hands until a shaggy dough begin extracts to form.

3. Turn the dough out onto a lightly floured surface. Knead very gently for just a minute or two, until it just comes together into a cohesive dough. Be careful not to overwork the dough, as this will develop the gluten and result in tough gnocchi. The dough should be soft and slightly sticky, but not so sticky that it adheres excessively to your hands or the work surface. If it feels too wet and sticky, add a tablespoon of flour at a time until it’s manageable. Conversely, if it feels too dry and crum extractbly, you can add a tiny bit of water (a teaspoon at a time) but this is less common with sweet potato.

Shaping the Gnocchi

This is where the fun really begin extracts! Shaping your gnocchi is a tactile and satisfying part of the process.

4. Divide the dough into 4-6 equal portions. Take one portion and gently roll it into a long rope, about 1.5-2cm (about ¾ inch) in diameter, on your lightly floured surface. Use a knife or bench scraper to cut the rope into small pieces, about 2cm (about ¾ inch) long. These are your gnocchi.

5. To achieve the classic ridged texture that helps sauces cling beautifully, you can either use a gnocchi board or the tines of a fork. For a gnocchi board, gently press each piece of dough against the board with your thumb, then roll it down the grooves with your fingertip. If using a fork, press the tines lightly into one side of each gnocchi piece, then gently roll it away from you with your thumb, creating a slight curl and the characteristic ridges. You can also leave them plain and round if you prefer! As you shape them, place the finished gnocchi on a baking sheet lined with parchment paper that has been lightly dusted with flour. This prevents them from sticking together before cooking.

Cooking the Gnocchi

The final stage is cooking your beautiful gnocchi. This is a quick process.

1. Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the boiling water, being careful not to overcrowd the pot. Cook them in batches if necessary. The gnocchi will sink to the bottom initially.

2. As the gnocchi cook, they will gradually float to the surface. Once they float, let them cook for another 1-2 minutes to ensure they are cooked through. They should be tender but still have a slight bite.

3. Use a slotted spoon to carefully remove the cooked gnocchi from the boiling water. You can then immediately toss them with your desired sauce. For a truly decadent experience, I love to pan-fry them in a little butter after boiling until they are slightly golden and crispy. This adds another layer of texture and flavour. Enjoy your homemade sweet potato gnocchi!

Conclusion:

I hope you’ve enjoyed learning how to make these incredibly delicious and surprisingly easy sweet potato gnocchi! This recipe is fantastic because it transforms humble sweet potatoes into light, pillowy dumplings that are far more flavorful and satisfying than traditional potato gnocchi. The natural sweetness of the sweet potato lends itself beautifully to both savory and slightly sweet sauces, making it a wonderfully versatile dish. They’re perfect for a cozy weeknight dinner or an impressive dish for guests.

For serving, I highly recommend tossing them with brown butter and sage – the aroma alone is divine! Another excellent pairing is a simple tomato sauce with a sprinkle of Parmesan cheese. For a more decadent experience, try them with a creamy Gorgonzola sauce or a pesto. Don’t be afraid to experiment with your favorite pasta sauces!

If you’re feeling adventurous, consider adding a pinch of nutmeg or cinnamon to the dough for a hint of warmth, or even some finely chopped rosemary for an herbaceous twist. You can also swap out the sweet potato for butternut squash for a similar, delightful flavor profile.

So, don’t hesitate to give this sweet potato gnocchi recipe a try. It’s a rewarding culinary adventure that will undoubtedly become a new favorite in your kitchen. You’ll be amazed at how simple it is to create something so special!

Frequently Asked Questions:

Can I make sweet potato gnocchi ahead of time?

Yes, you absolutely can! Once you’ve shaped your gnocchi, you can arrange them in a single layer on a baking sheet lined with parchment paper and freeze them until firm. Then, transfer them to an airtight container or freezer bag for up to a month. Cook them directly from frozen, adding a minute or two to the cooking time.

What’s the best way to store leftover cooked gnocchi?

Leftover cooked gnocchi are best stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently pan-fry them in a little butter or olive oil until warmed through and slightly crispy, or simply add them to your sauce and heat them up that way.

Sweet Potato Gnocchi

Delicious and tender sweet potato gnocchi, perfect as a gluten-free option. These are surprisingly easy to make at home.

Prep Time
15 Minutes

Cook Time
1 Hours

Total Time
15 Minutes

Servings
4 servings

Ingredients

• 2 Sweet Potatoes ((680-700g))
• 180g Plain white flour + more for dusting ((Roughly 1 ½ cups) I use gluten-free)
• Pinch Salt ((optional))
• 1 tbsp Olive oil
• 1 tbsp Fresh sage, chopped
• 2 tbsp Butter

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and bake directly on the oven rack until very tender, about 45-60 minutes.
2. Step 2
   Once cool enough to handle, scoop the flesh from the skins and mash it until very smooth. You should have about 1.5 cups of mashed sweet potato.
3. Step 3
   On a clean surface, make a well in the mashed sweet potato. Add the flour and salt (if using) into the well. Gradually mix the flour into the sweet potato using a fork or your hands until a soft dough forms.
4. Step 4
   Turn the dough out onto a lightly floured surface and gently knead a few times until just combined. Be careful not to overwork the dough.
5. Step 5
   Divide the dough into 4 portions. Roll each portion into a long rope about 3/4 inch thick. Cut the ropes into 1-inch pieces. You can leave them as is or roll them gently over the tines of a fork for texture.
6. Step 6
   Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi in batches, ensuring not to overcrowd the pot. They are ready when they float to the surface (about 2-3 minutes).
7. Step 7
   While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the chopped sage and cook until fragrant. Drain the gnocchi and add them to the skillet with the butter and sage. Toss to coat and cook for an additional 1-2 minutes until lightly golden.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.