Sweet Potato Gnocchi

5 Serves
2 hr 20 min

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 before being boiled

Sweet potato gnocchi in my favorite sauce - creamy garlic.

Recipe details

  • 5  Serves
  • Prep time: 2 Hours Cook time: 20 Minutes Total time: 2 hr 20 min
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Ingredients


  • 3 medium sweet potatoes - peeled and sliced into small chunks
  • 2 pinches salt
  • 3 medium eggs, whisked
  • 6 cups of plain/ all purpose flour

Instructions


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.

Tips

  • You can serve the gnocchi with salt, fry it up with some butter or add cooking cream and garlic for an indulgent treat.

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