How To Make Sweet Potato Gnocchi

Sweet Potato Gnocchi

Sweet potato gnocchi is a delicious variation on the classic Italian dish. The vibrant orange dough pairs well with a variety of sauces, making it a versatile and flavorful meal.

Ingredients:

• 1 pound sweet potatoes (about 2 medium)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground nutmeg (optional)
• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 cup ricotta cheese (whole milk ricotta recommended)
• 1/4 cup grated Parmesan cheese

Cooking Guide:

1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork a few times. Roast directly on a baking sheet for 45-50 minutes, or until tender when poked with a fork. Let cool slightly.
2. Make the Gnocchi Dough: Peel the cooled sweet potatoes and mash them in a large bowl. Add the egg, salt, and nutmeg (if using). Stir until combined. In a separate bowl, whisk together the flour and ricotta cheese. Gradually add the flour mixture to the sweet potato mixture, using a fork or spatula to incorporate it. Once a shaggy dough forms, turn it out onto a lightly floured surface.
3. Knead and Roll the Dough: Knead the dough for 1-2 minutes, adding more flour as needed to prevent sticking, but be careful not to overwork it. The dough should be slightly sticky but manageable. Divide the dough into four equal pieces. Roll each piece into a long rope-like shape, about 1/2 inch thick.
4. Cut and Shape the Gnocchi: Using a sharp knife, cut the ropes into 3/4-inch pieces. You can create the traditional gnocchi ridges using a fork. To do this, gently press each gnocchi piece against the tines of a fork, rolling it slightly to create indentations. Alternatively, simply leave them plain.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi, a few at a time, into the boiling water. Cook for 1-2 minutes, or until the gnocchi float to the surface. Remove with a slotted spoon and transfer to a plate lined with paper towels. Repeat with remaining gnocchi.
6. Serve: While the gnocchi cooks, prepare your desired sauce. Once cooked, toss the gnocchi in your sauce of choice and serve immediately. Grated Parmesan cheese and fresh sage leaves make a lovely finishing touch.

Tips:

• For a lighter gnocchi, use less flour in the dough. However, keep in mind that the gnocchi will be more delicate and may break more easily.
• If you don’t have ricotta cheese, you can substitute with mashed cottage cheese.
• Don’t overcook the gnocchi! They only need a few minutes to cook through once they float to the surface.
• You can freeze leftover cooked gnocchi for later use. Simply spread them out on a baking sheet in a single layer and freeze for about an hour. Once frozen, transfer them to a freezer-safe container. To cook frozen gnocchi, boil them directly from frozen for a few minutes, or until heated through.
• Sweet potato gnocchi pairs well with a variety of sauces, such as brown butter sage sauce, pesto, marinara, or even a simple butter and garlic sauce.