Plate of delicious sweet potato gnocchi topped with herbs and parmesan cheese.

Sweet Potato Gnocchi

ByOlivia Carter
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Why make this recipe

Sweet potato gnocchi is a delightful twist on the classic Italian dish. It’s not only easy to make but also brings a lovely sweetness and vibrant color to your plate. Making gnocchi from scratch allows you to enjoy fresh, tender dumplings right at home. Plus, sweet potatoes are nutritious, adding vitamins and fiber to your meal. This recipe is perfect for a cozy dinner or impressing friends and family.

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:

  1. Prick 1 pound of sweet potatoes with a fork and microwave them for 7 to 10 minutes until they are tender.
  2. Cut the sweet potatoes in half and scoop out the flesh. Place it in a bowl and mash it with a fork.
  3. Add 1 cup of all-purpose flour and ½ teaspoon of salt to the mashed sweet potatoes. Start mixing with a spoon and then use your hands to combine.
  4. Transfer the mixture to a lightly floured worktop and knead it for a short minute until you have a compact, soft, and slightly moist dough (ensure it is not wet and sticky).
  5. Cut the dough into 4 pieces. Roll each piece into long ropes and then cut them into small, pillow-shaped gnocchi (about ½ inch or 1 cm in size). You can either cook them as they are or roll them with your thumb on a gnocchi board or the back of a fork to create ridges.
  6. Cook the gnocchi in a large pot with plenty of salted boiling water for 1 to 2 minutes, or until they float to the surface. Remove them from the water with a spider or slotted spoon.
  7. Add the gnocchi to your favorite sauce. A simple marinara sauce topped with a grating of parmesan, a dollop of burrata cheese, a drizzle of olive oil, and chopped pistachios is highly recommended. (You can substitute dried oregano for pistachios if you prefer.)

How to serve Sweet Potato Gnocchi

Serve sweet potato gnocchi hot with your choice of sauce. A sprinkle of freshly grated cheese, fresh herbs, or nuts can enhance the flavors and textures. Pair it with a light salad or roasted vegetables for a complete meal.

How to store Sweet Potato Gnocchi

If you have leftover gnocchi, store them in an airtight container in the refrigerator. They can typically last for 3 to 4 days. For longer storage, consider freezing the uncooked gnocchi on a baking tray until firm, then transfer them to a freezer bag. They can be cooked directly from frozen.

Tips to make Sweet Potato Gnocchi

  • Make sure the sweet potatoes are fully cooked; undercooked potatoes can lead to a mushy dough.
  • Adjust the flour gradually; the amount needed may vary based on the moisture of your sweet potatoes.
  • Don’t over-knead the dough; just enough to bring it together is perfect.

Variation

To add a bit of flavor, incorporate spices such as nutmeg or cinnamon into the dough. You can also experiment with different sauces, like sage brown butter or pesto.

FAQs

1. Can I use pumpkin instead of sweet potatoes?
Yes, you can substitute mashed pumpkin for sweet potatoes, keeping in mind it might change the flavor slightly.

2. How do I know when the gnocchi is cooked?
Gnocchi is cooked when it floats to the surface of the boiling water, which usually takes about 1 to 2 minutes.

3. Can I prepare gnocchi ahead of time?
Absolutely! You can prepare the gnocchi ahead of time and store them in the fridge or freezer until you’re ready to cook. Just remember to separate them on a tray to avoid sticking.

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Sweet Potato Gnocchi

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on the classic Italian dish, these sweet potato gnocchi are easy to make and vibrant in color.

Ingredients

  • 1 pound sweet potatoes
  • 1 cup all-purpose flour (add more if needed)
  • ½ teaspoon salt

Instructions

  1. Prick sweet potatoes with a fork and microwave for 7 to 10 minutes until tender.
  2. Cut sweet potatoes in half, scoop out the flesh, and mash it in a bowl.
  3. Add flour and salt to the mashed sweet potatoes and mix with a spoon, then use your hands to combine.
  4. Transfer the mixture to a floured work surface and knead briefly until you get a compact, soft dough.
  5. Cut the dough into 4 pieces, roll them into ropes, and cut them into small pillow-shaped gnocchi.
  6. Cook the gnocchi in boiling salted water for 1 to 2 minutes until they float.
  7. Add to your favorite sauce and serve hot.

Notes

Serve with marinara sauce, parmesan, or nuts of choice. Store leftovers in an airtight container for 3 to 4 days, or freeze uncooked gnocchi.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Italian

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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