Name: Sweet Potato Gnocchi Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound sweet potatoes; 1 cup all-purpose flour (plus extra as needed); ½ teaspoon salt; Marinara sauce; Grated parmesan cheese; Burrata cheese (optional); Olive oil; Chopped pistachios (or dried oregano as a substitute)

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Introduction

Sweet potato gnocchi offers a delightful twist on the classic Italian dumpling, combining the natural sweetness of sweet potatoes with a soft, tender texture. This simple recipe is perfect for home cooks looking to create a comforting and flavorful meal from scratch.

A white plate with blue floral patterns holds a serving of small, orange gnocchi pieces covered in rich red sauce, arranged in a loose pile near the center. On top of the gnocchi, there is a dollop of white creamy cheese sprinkled with crushed green pistachios and some grated cheese. The plate sits on a white marbled surface with scattered uncooked gnocchi pieces on the left, a small bowl of chopped pistachios, a wedge of hard yellow cheese to the bottom right, and a metal fork and knife with wooden handles resting nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sweet potatoes
1 cup all-purpose flour (add more if needed, a little at a time)

½ teaspoon salt

Instructions

Step 1: Prick the sweet potatoes with a fork and microwave them for 7 to 10 minutes until tender. Once cooked, cut them in half, scoop out the flesh, and mash it in a bowl with a fork.

Step 2: Add the flour and salt to the mashed sweet potatoes. Mix with a spoon first, then use your hands to combine until you form a compact, soft, and slightly moist dough. Transfer the dough to a lightly floured surface and knead briefly for about a minute, avoiding a wet or sticky consistency.
Step 3: Divide the dough into four equal pieces. Roll each piece into long ropes and cut into small pillow-shaped pieces about ½ inch (1 cm) in size. Optionally, shape the gnocchi by rolling each piece along the back of a fork or a gnocchi board to create ridges.

Step 4: Bring a large pot of salted water to a boil. Cook the gnocchi in batches for 1 to 2 minutes, or until they float to the surface. Remove them with a slotted spoon or spider and serve with your favorite sauce.

Tips & Variations

If the dough feels too sticky, gradually add more flour, but be careful not to add too much or the gnocchi will become dense.
For a classic touch, try rolling the gnocchi on a fork to create ridges that help hold sauce.

Serve with a simple marinara sauce, topped with freshly grated Parmesan, burrata cheese, a drizzle of olive oil, and chopped pistachios; dried oregano can be substituted for pistachios for a different flavor.

Storage

Store uncooked gnocchi on a floured tray in the refrigerator for up to 24 hours. For longer storage, freeze them on a baking sheet until solid, then transfer to a sealed container for up to 2 weeks. To cook frozen gnocchi, add them directly to boiling water; cook until they float to the surface, which may take a minute or two longer than fresh.

How to Serve

A white plate with blue floral patterns holds a serving of gnocchi covered in a bright red tomato sauce, forming the first layer of the dish. On top of the gnocchi, there is a generous layer of creamy white ricotta cheese with a soft, smooth texture, slightly melting into the sauce. Small green pistachio pieces are sprinkled over the cheese, adding texture and a hint of color. A silver fork rests on the plate, partially touching the gnocchi and cheese. The plate sits on a white marbled surface, with scattered small golden fried bite-sized pieces nearby, and a small white bowl with chopped pistachios in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake or pan-fry sweet potato gnocchi instead of boiling?

Yes, you can pan-fry cooked gnocchi in a little butter or oil until golden and crispy for a different texture and flavor. Baking is less common but can be done if the gnocchi are pre-cooked and then tossed with oil or sauce.

What type of sweet potatoes works best for gnocchi?

Use sweet potatoes that are moist and sweet, such as orange-fleshed varieties. Avoid dry or starchy types, as they may produce tougher dough. Microwaving or roasting sweet potatoes ensures they are soft enough to mash easily.