Today we bring you an easy and unique recipe: sweet potato gnocchi, a fresh pasta that is simple to prepare and a traditional dish in Italian cuisine. Although they require a bit more effort than potato or ricotta gnocchi, they are well worth making because they are out of the...
Ingredients
sweet potato450g
flour1cup
egg yolk1
salt1tsp
Parmesan cheese2tbsp
nutmeg1tsp
Nutrition (per serving)
Calories
256.4kcal (12.82%)
Protein
5.8g (11.7%)
Carbs
48.3g (17.56%)
Sugars
5.6g (11.16%)
Healthy Fat
1.7g
Unhealthy Fat
2.1g
% Daily Value based on a 2000 calorie diet
How to make Sweet Potato Gnocchi
- Step 1
Boil the sweet potatoes in plenty of water with their skins on and 1 teaspoon of salt until they are fully cooked.
- Step 2
Once the sweet potatoes are warm, peel them and mash them into a puree. Pass the puree through a sieve or metal strainer to ensure there are no lumps.
- Step 3
In a bowl, place the sweet potato puree, add the egg yolk, Parmesan cheese, and nutmeg, and mix well until all the ingredients are fully combined.
- Step 4
Transfer the dough onto a countertop or work surface where the flour has been previously sifted. Gradually add the flour while kneading and incorporating everything well.
- Step 5
If necessary, add a bit more flour until you achieve a smooth and soft dough.
- Step 6
Shape the gnocchi by rolling small pieces of dough and cutting them into bite-sized pieces. Roll each piece over the tines of a fork to create the characteristic ridges of gnocchi.
- Step 7
Cook the gnocchi in boiling water. Let them cook until they float to the surface, which takes about a minute. Remove them with a slotted spoon.
Nutrition (per serving)
Nutrition (per serving)
Calories
256.4kcal (12.82%)
Protein
5.8g (11.7%)
Carbs
48.3g (17.56%)
Sugars
5.6g (11.16%)
Healthy Fat
1.7g
Unhealthy Fat
2.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the sweet potato puree is smooth and lump-free for the best texture in your gnocchi.
Do not over-knead the dough, as it can make the gnocchi dense and tough.
Use a light touch when rolling the gnocchi over the fork to create ridges without flattening them.
Serve the gnocchi immediately after cooking for the best taste and texture.
FAQS
Can I use a different type of flour?
Yes, you can use gluten-free flour or whole wheat flour, but the texture may vary slightly.
Can I freeze the gnocchi?
Yes, you can freeze uncooked gnocchi on a tray and then transfer them to a freezer bag. Cook them directly from frozen when ready to use.
What sauces pair well with sweet potato gnocchi?
Traditional tomato sauce, white sauce, or browned butter with sage are excellent choices for sweet potato gnocchi.
How do I know when the gnocchi are cooked?
The gnocchi are cooked when they float to the surface of the boiling water, which usually takes about a minute.
Can I make the dough ahead of time?
It's best to prepare the gnocchi fresh, but you can refrigerate the dough for a few hours if needed. Cover it tightly to prevent it from drying out.
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