Description
Sweet potato gnocchi is a pillowy, comforting homemade pasta made with mashed sweet potatoes, flour, and a few basic ingredients. It’s easy to make and pairs well with a variety of sauces.
Ingredients
- 2 medium sweet potatoes (about 1.5 pounds)
- 1 to 1 ½ cups all-purpose flour, plus more for dusting
- 1 large egg
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg (optional)
- 2 tablespoons olive oil or butter (for cooking or serving)
- Fresh herbs like sage or thyme (optional, for garnish)
Instructions
- Bake or microwave the sweet potatoes until tender. Let cool slightly, then peel and mash until smooth.
- In a bowl, combine the mashed sweet potatoes, egg, salt, and nutmeg if using. Mix well.
- Gradually add flour, mixing until a soft, workable dough forms. Avoid adding too much flour.
- Transfer dough to a floured surface and knead gently until smooth. Divide into sections.
- Roll each section into a rope about ½ inch thick, then cut into 1-inch pieces.
- Optional: Roll each piece over a fork to create ridges.
- Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float (2–3 minutes).
- Use a slotted spoon to remove gnocchi and transfer to a plate.
- Heat butter or olive oil in a skillet and sauté gnocchi until golden and slightly crispy, if desired.
- Garnish with fresh herbs and serve warm with your favorite sauce.
Notes
- Use baked sweet potatoes for drier texture and better dough consistency.
- Add flour gradually to prevent a dry or tough dough.
- Freeze uncooked gnocchi on a tray before storing in bags.
- Reheat leftovers by sautéing in a pan until golden and warmed through.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling, Pan-Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 47mg
