Sweet Potato Gnocchi Recipe
Delicious homemade Sweet Potato Gnocchi made with soft roasted sweet potatoes and simple ingredients. These fluffy gnocchi can be boiled and then optionally pan-fried for a crispy finish or served directly with your favorite pasta sauce. Perfect for a comforting and gluten-free Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Sweet Potato Gnocchi
- 2 Sweet Potatoes (680-700g)
- 180g Plain white flour, plus extra for dusting (roughly 1 ½ cups) – gluten-free flour can be used
- Pinch of Salt (optional)
Instructions
- Preheat the oven: Preheat your oven to 180°C (360°F).
- Roast the sweet potatoes: Prick the sweet potatoes with a fork and place them in a baking dish. Roast in the oven for 60 minutes, turning halfway after 30 minutes. Alternatively, microwave each potato for 8 minutes if short on time.
- Prepare sweet potato flesh: Remove the sweet potatoes from the oven and carefully peel off the skins. Place the flesh into a bowl and mash thoroughly with a fork to remove any lumps. Let it cool for 10 minutes.
- Make the dough: Gradually add the flour and a pinch of salt to the mashed sweet potato and knead gently with your hands until it forms a soft dough. You may need extra flour if it’s too sticky.
- Shape the gnocchi: Transfer the dough onto a floured work surface and form into a ball. Divide into 4 parts, press each part by hand into a flatbread shape about ½ inch thick. Cut into small pieces and roll each piece into traditional gnocchi shapes with your hands.
- Boil the gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in small batches to avoid overcrowding. Boil until they start to float to the surface, approximately 2-3 minutes.
- Drain and dry: Using a slotted spoon, remove the gnocchi and place them on a bowl lined with kitchen paper to absorb excess moisture.
- Optional pan-frying: For a crispy texture, fry the boiled gnocchi in a pan with butter or olive oil until golden brown. Alternatively, add them directly to your favorite sauce for serving.
Notes
- Step-by-Step Photos: Refer to the blog post for helpful step-by-step pictures to guide you through the process.
- Substitutions & Variations: Various substitutions and variations are detailed in the blog post.
- To Store: Keep gnocchi in a sealed container in the fridge for up to 3 days. Reheat in a pan before adding sauce.
- To Freeze: Freeze cooked gnocchi after boiling. Allow to dry and cool, then place in an airtight container and freeze. Thaw completely before pan-frying and serving with sauce.
- Tip 1: Microwave sweet potatoes for 8 minutes instead of roasting if short on time.
- Tip 2: Mash sweet potato flesh thoroughly to ensure a smooth dough.
- Tip 3: Use a floured work surface to prevent sticking while shaping gnocchi.
Find it online: https://flavorspath.com/sweet-potato-gnocchi-recipe/
