This sweet potato gnocchi recipe is hard to beat. It contains very few ingredients and is a relatively simple process. I love making my own gnocchi as store-bought gnocchi just doesn't compare. There's nothing like ending off a long day with an indulgent dinner of homemade gnocchi. My favorite way to eat sweet potato gnocchi is fried with freshly-grounded garlic and covered in a thick cooking cream with some parmesan cheese to top it all off. However, if you are looking for a lighter option, try pan-fry the gnocchi for a few minutes with a couple tablespoons of butter until the gnocchi is just beginning to brown.
Sweet Potato Gnocchi
2 hr 20 min
Sweet Potato Gnocchi
- 3 medium sweet potatoes - peeled and sliced into small chunks
- 2 pinches salt
- 3 medium eggs, whisked
- 6 cups of plain/ all purpose flour
- Fill a medium pot halfway with water and add a pinch of salt. Boil water on high heat until bubbles begin to form at the bottom.
- Add in the sweet potato and turn heat down to medium. Let the pot boil until the sweet potato softens enough so that a fork inserted can poke through the sweet potato easily. This should take around 10 minutes.
- Remove the sweet potato from the pot using a large slotted spoon into a large, glass bowl and place in the refrigerator until completely cooled. This should take around an hour.
- Use a potato masher to mash the sweet potato until all the lumps are removed.
- Use your hands to combine the mashed sweet potato with the whisked eggs.
- Once fully integrated, add in the flour, 1 cup at a time until a dough is formed. If your dough is still sticking to surfaces very easily, you can add in 1/4 cup of flour until the desired consistency is reached. Kneed the dough until all ingredients are completely combined.
- Transfer your dough to a cutting board and roll it around until it forms into a flattened ball. Use a large kitchen knife to cut your dough ball into eighths.
- Lightly dust an additional cutting board and place an eighth of dough onto the board.
- Use your hands to roll the dough into a long tube, around 1/2 inch (1.3 cm) wide. Use a small kitchen knife to cut the dough at 1 inch (2.5 cm) intervals. Roll each gnocchi piece over the back of a normal fork to create the traditional gnocchi pattern.
- Repeat these steps for the remaining 7/8's that remain.
- In a large pot, heat water on medium heat. Add in a pinch of salt. Once the water is boiling, add in all the gnocchi. When the gnocchi starts to float at the surface, the gnocchi is cooked.
- Remove the gnocchi pieces with a slotted spoon or using a colander to drain the water.
- Serve gnocchi warm.
- You can serve the gnocchi with salt, fry it up with some butter or add cooking cream and garlic for an indulgent treat.